Tasty Tuesday: 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.
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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 ½ cup buttermilk
1/4 cup oil
Preheat oven to 400 degrees. Place paper liners for 12 muffins OR coat well with spray release.Mix flour, baking powder, baking soda, salt and sugar together.
Bake 10-15 minutes and continue cooking until when touching the muffin it bounces back; careful not to overcook.
Carrie Groneman’s recipe
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