11 March 2012

Wheat Muffins

I love this recipe because even though they're quick, they still give the effect of a sweetened wheat bread that normally takes hours to make.  They're delicious with a little butter or jam and make a healthy side to any meal.


1/4 cup molasses
3 Tablespoons butter
1 1/2 cup buttermilk (or sour milk or 1 1/2 cup milk with about a Tablespoon of lemon juice, left sitting out until room temperature)
1 egg
1 cup white flour
2 cups wheat flour
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon salt
Melt the butter and molasses together, stirring well.  Mix in the milk and egg.
Mix the dry ingredients in a large bowl.  Combine with the liquid ingredients and blend well.
Spoon into lined muffin tins or a 9x5 loaf pan sprayed lightly with cooking spray.  Let sit for 20 minutes.
Preheat the oven to 350F.  Bake muffins for 20 minutes or a loaf for 45 minutes.  Serve warm and enjoy!
***I haven't tried yet myself but I imagine you could sneak some ground flax seed, bran, raisins, etc to make these simple muffins even healthier***


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