Whole-Wheat Muffins
Recipe Courtesy of American Heart AssociationMakes 12 muffins; 1 muffin per serving, each muffin approx. 2.75 ouncesWhole-wheat pastry flour will produce a somewhat lighter muffin, if that’s what you prefer. Use the “add-ins” suggested or come up with your own variations!1-¼ cups whole-wheat flour or whole-wheat pastry flour½ cup white or brown sugar1 tablespoon baking powder1/8 teaspoon salt1 cup unsweetened applesauce¾ cup nonfat milk¼ cup canola or vegetable oilCooking sprayPreheat oven to 350. Lightly spray 12 muffin cups.In a large bowl, whisk together flour, sugar, baking powder and salt. In a small bowl, whisk together applesauce, milk and oil. Add wet ingredients to dry and stir until just combined.Fold in add-ins of choice, being careful not to over-mix the batter. Divide the batter equally between muffin cups. Bake for 25 to 30 minutes.Example Add-Ins2 cups shredded carrot + ¼ cup shelled sunflower seeds (Fold the carrots into the batter. Sprinkle the seeds on top of the muffins before you bake them.)1 cup dried cranberries + ½ cup chopped pecans2 cups fresh blueberries1 cup mashed banana (instead of applesauce) + 1 cup chopped walnutsFor more information, contact the American Heart Association. More
