I love when I decide to bake muffins or cookies and I have all the stuff on hand for them. This is one of those recipes. If you have a decently stocked pantry you can make them in no time flat!
Honey Wheat Muffins (adapted from food.com)
1 1/2 c. white whole wheat flour
2 t. baking powder
1/2 t. salt
1 egg
1/2 c. honey
1/2 c. skim milk
1/4 c. canola oil
Preheat the oven to 375. Line a muffin pan with paper liners. In a large bowl, combine flour, baking powder and salt. In a separate bowl, whisk together egg, honey, milk and oil. Stir the wet ingredients into the dry ingredients just until moistened. Fill greased muffin cups three quarters full. Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Makes 6 large or 8 medium sized muffins.
Feel free to make ahead and store in an airtight container or freeze until ready to eat.
Serves 8 (226 calories each according to my calculator on loseit.com)
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