Magic Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 117.8
- Total Fat: 2.0 g
- Cholesterol: 1.7 mg
- Sodium: 193.7 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.7 g
- Protein: 3.3 g
View full nutritional breakdown of Magic Muffins calories by ingredient
Introduction
Great recipe from the Yummy Life. http://www.theyummylife.com/magic_muffins Great recipe from the Yummy Life. http://www.theyummylife.com/magic_muffinsNumber of Servings: 12
Ingredients
-
1 cup whole grain oat flour
1/2 cup whole grain barley flour
1/2 cup whole grain brown rice flour
2 tablespoons ground chia seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup low-fat buttermilk* (calories are for 2% milk plus 1 Tbsp cider vinegar, a recommended buttermilk substitute)
1/2 cup water
2 teaspoons vanilla extract
1/3 cup honey
fruits, nuts, additional flavors**
Directions
In large mixing bowl, add oat, barley, & brown rice flours, chia seeds, baking powder, baking soda, cinnamon, and salt; whisk until well combined. In separate medium bowl, combine buttermilk, water, vanilla & honey; whisk to combine. Add wet ingredients to dry ingredients; stir just until moistened. Don't over mix; batter should be lumpy. Let batter rest at least 30 minutes before baking. Or, cover batter and refrigerate overnight and as long as 5 days. Recipe may be doubled or tripled.
To bake, preheat oven to 350 degrees. Grease or spray muffin cups with nonstick cooking spray. Without remixing batter, spoon or scoop it into muffin cups, filling 2/3 full. Bake 20-23 minutes until toothpick inserted in center of muffin comes out clean. Let rest 5 minutes before removing from pan to cooling rack.
To microwave a single muffin, use silicone muffin cup, or glass custard cup, ramekin or small mason jar. If using glass, coat with cooking spray. Fill 1/2 to 2/3 full and microwave for 50-65 seconds (microwave times will vary). To microwave multiple muffins at one time, increase cooking time 20-30 seconds for each additional muffin.
*To make buttermilk substitute: Add 1 tablespoon vinegar with enough low-fat milk to total 1 cup. Let rest for 10 minutes before adding to batter.
**TO ADD FRUITS,NUTS & FLAVORS. May use fresh, frozen, canned or dried fruit. Blot off juice or liquid before adding to muffin layers. Fill muffin cups 1/3 full with batter, sprinkle on fruit or other flavors; top with batter to 2/3 full and add more flavors on top, pressing them into the batter slightly. Bake 22-24 minutes until toothpick inserted in center of muffin comes out clean. Let rest 5 minutes before removing from pan to cooling rack.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user BODY_ENGINEER.
To bake, preheat oven to 350 degrees. Grease or spray muffin cups with nonstick cooking spray. Without remixing batter, spoon or scoop it into muffin cups, filling 2/3 full. Bake 20-23 minutes until toothpick inserted in center of muffin comes out clean. Let rest 5 minutes before removing from pan to cooling rack.
To microwave a single muffin, use silicone muffin cup, or glass custard cup, ramekin or small mason jar. If using glass, coat with cooking spray. Fill 1/2 to 2/3 full and microwave for 50-65 seconds (microwave times will vary). To microwave multiple muffins at one time, increase cooking time 20-30 seconds for each additional muffin.
*To make buttermilk substitute: Add 1 tablespoon vinegar with enough low-fat milk to total 1 cup. Let rest for 10 minutes before adding to batter.
**TO ADD FRUITS,NUTS & FLAVORS. May use fresh, frozen, canned or dried fruit. Blot off juice or liquid before adding to muffin layers. Fill muffin cups 1/3 full with batter, sprinkle on fruit or other flavors; top with batter to 2/3 full and add more flavors on top, pressing them into the batter slightly. Bake 22-24 minutes until toothpick inserted in center of muffin comes out clean. Let rest 5 minutes before removing from pan to cooling rack.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user BODY_ENGINEER.