After playing with ingredients and ratios, I think I have come up with the best brown sugar muffins ever! These are so quick to throw together, and the result is a moist treat that is yummy any time of the day. I have scaled this to make 24 muffins at one time so that we can eat twelve immediately and freeze twelve for later. You won’t be disappointed with this recipe!
These gluten free carrot muffins are a quick, healthy substitute for carrot cake. They use cholesterol-fighting oats instead of wheat. The coconut oil is also a pleasant wholesome addition. These muffins also have an entire pound of carrots – a very nice way to get your beta carotene! The texture is especially soft and scrumptious … your friends won’t believe that they contain no wheat at all. The next time you get a craving for fat-laden carrot cake, reach for this yummy alternative instead. Your taste buds and waistline will thank you! Continue reading Gluten Free Carrot Muffins
These Whole Wheat Pumpkin Chocolate Chip muffins are a perfect wholesome treat for fall weather. They have just the right mix of spicy, chocolatey goodness! The texture of the muffins is especially yummy and the pumpkin flavor just shines through. If you are looking for an outstanding autumn recipe to add to your archives, this could be the one! These are equally good in the morning or for an afternoon snack with tea. Try them once and you will love them. I promise! Continue reading Whole Wheat Pumpkin Chocolate Chip Muffins
These Sweet Whole Grain Corn Muffins are beautiful in every way. Not only do they incorporate whole cornmeal and whole wheat, they have an unexpected punch of flavor from the added fresh corn and jalapenos. Of course, you could omit the fresh corn and jalapenos, but I promise the result won’t be nearly as interesting! These muffins make the perfect accompaniment to Cowboy Beans and to most soups in general. Continue reading Sweet Whole Grain Corn Muffins with Jalapenos
- 1 cup of hard white wheat
- 2 cups of soft white wheat
- 2 cups packed brown sugar
- 1/2 cup baking cocoa
- 1-1/4 teaspoons salt
- 1 teaspoon non-aluminum baking powder
- 1 teaspoon baking soda
- 2 eggs
- Whole 23 ounce jar of apple sauce
- 1-3/4 cups whole milk
- 2 TBSP olive oil
- 1 TBSP teaspoons Pure Vanilla Extract
- 1-1/4 cups semisweet chocolate chips
- Grind the 1 cup of hard white and 2 cups of soft white. (Use it all…don’t worry about measuring it after it’s ground)
- In a large bowl, combine the flours, brown sugar, cocoa, salt, baking powder and baking soda. In another bowl, whisk the egg whites, egg, applesauce, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
- Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.