Tender Whole Wheat Muffins
Tender Whole Wheat Muffins

These muffins are so tender, moist and delicious, not heavy like some wheat muffins can be.

The mix of white and whole wheat flours, make a very nice muffin to eat alone, with soup or a salad.




Tender Whole Wheat Muffins

Ingredients:

1 ½ cup whole wheat flour

1/2 cup white flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 cup brown sugar, packed

1 egg

1 ½ cup buttermilk

1/4 cup oil

1/4 cup molasses


Directions:

Preheat oven to 400 degrees. Place paper liners for 12 muffins OR coat well with spray release.Tender Whole Wheat Muffins 1Mix flour, baking powder, baking soda, salt and sugar together.Tender Whole Wheat Muffins 2




In another bowl beat the eggTender Whole Wheat Muffins 3To the egg add in the buttermilk, oil and molasses.Tender Whole Wheat Muffins 4Mix dry and wet just long enough to moisten dry ingredients, do not over mix.Tender Whole Wheat Muffins 5




Mix dry and wet just long enough to moisten dry ingredients, do not over mix.Tender Whole Wheat Muffins 6Divide evenly between muffin cups.Tender Whole Wheat Muffins 7

 

Bake 10-15 minutes and continue cooking until when touching the muffin it bounces back; careful not to overcook.  

Tender Whole Wheat Muffins
Tender Whole Wheat Muffins

Carrie Groneman’s recipe.  Copyright Carrie Groneman, A Mother’s Shadow, 2014

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