Doughnut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 c Whole Wheat Flour, plus some for dusting1/4 c Whole wheat pastry flour1 tsp Baking Powder1/2 tsp nutmeg1/2 tsp salt2 Tbsp unsalted butter, chilled and cut into 8 cubes1/4 whole milk1/4 plain yogurt1 tsp vanilla extract1 large egg, beaten
Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly grease a standard muffin pan (you’ll only need up to eight of the muffin cups).
Whisk together the flours, baking powder, baking soda, nutmeg, salt and sugar. Add the cold butter cubes and use your fingers to break the butter up into the dry ingredients. Work the butter (it’s ok if it gets warm from your fingers) until you have a coarse mean and the butter is broken down very well into the flour. Set aside.
In a small pan, heat the milk until almost boiling and remove from the flame. Whisk together yogurt, egg and vanilla extract. Add the warm milk and whisk to incorporate. Add the wet ingredients all at once to the dry ingredients. Stir together with a spatula until just incorporated. Be careful not to overmix as it may make the muffins dense.
Gently spoon batter into muffin tins. Muffins tins should be filled halfway. Bake in the oven for 8 to 10 minutes, or until the muffins are lightly golden brown and springy to the touch. Insert a skewer into the center of a muffin to test for doneness. If the skewer comes out clean, the muffins are done! Remove from the oven and let rest
Serving Size: 8 muffins
Number of Servings: 8
Recipe submitted by SparkPeople user LILCOINTREAU.
Whisk together the flours, baking powder, baking soda, nutmeg, salt and sugar. Add the cold butter cubes and use your fingers to break the butter up into the dry ingredients. Work the butter (it’s ok if it gets warm from your fingers) until you have a coarse mean and the butter is broken down very well into the flour. Set aside.
In a small pan, heat the milk until almost boiling and remove from the flame. Whisk together yogurt, egg and vanilla extract. Add the warm milk and whisk to incorporate. Add the wet ingredients all at once to the dry ingredients. Stir together with a spatula until just incorporated. Be careful not to overmix as it may make the muffins dense.
Gently spoon batter into muffin tins. Muffins tins should be filled halfway. Bake in the oven for 8 to 10 minutes, or until the muffins are lightly golden brown and springy to the touch. Insert a skewer into the center of a muffin to test for doneness. If the skewer comes out clean, the muffins are done! Remove from the oven and let rest
Serving Size: 8 muffins
Number of Servings: 8
Recipe submitted by SparkPeople user LILCOINTREAU.
Nutritional Info Amount Per Serving
- Calories: 94.5
- Total Fat: 4.0 g
- Cholesterol: 31.5 mg
- Sodium: 221.6 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.8 g
- Protein: 3.8 g
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