Amma's Whole Wheat MuffinsSubmitted by: SPRINGPEEPER
IntroductionHigh-fiber, low fat, fairly sweet. Good with soup. High-fiber, low fat, fairly sweet. Good with soup.
1 1/2 cups whole wheat flour
1/2 cup brown sugar, not packed
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon soda
1/4 teaspoon cinnamon
1 cup buttermilk
1 egg, large
2 tablespoons oil
1/2 cup raisins or currants
Preheat oven to 375 F. Grease one standard size muffin tin thoroughly. Mix all dry ingredients, including brown sugar, in a large bowl. In a separate bowl, mix buttermilk, egg & oil. Make a well in the dry ingredients. Pour in wet ingredients and raisins. Stir quickly and lightly until just mixed, then immediately scoop into muffin tins. Pop into preheated oven. Bake until medium brown on top, toothpick comes out clean, they should spring back from a gentle touch.
Can be eaten plain, or split with butter. Kids love them (if they like raisins :) ).
Number of Servings: 12
Recipe submitted by SparkPeople user SPRINGPEEPER.
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I made mine with a tsp of vanilla. They taste a bit salty and need something more to sweeten them. Next time, I think I'll try adding in some applesauce and a bit more sugar. I know it will alter the calories, but heck I just can't eat them how they are now! They're good w/ a touch of honey butter. - 9/27/07
Reply from SPRINGPEEPER (3/1/09)
Ah, you see, my mother used to make these so they're the hight of comfort food for me. They're sweet for traditional muffins, but not in comparison with what you find in coffee shops. And they're definitely whole-wheaty flavored.