Zutaten für 100 Whole Wheat Muffins
- 2 cups whole wheat flour
- Peanut Butter
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 large egg
- 1 cup milk
- Brown Sugar
- Butter
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mix-ins
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Zubereitung von 100 Whole Wheat Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 2 cups whole wheat flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon.
- In a separate bowl, whisk together 1 cup milk, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in 1 cup of your choice of mix-ins (chopped walnuts, raisins, cranberries, etc.).
- Fill each muffin cup about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Top with walnut halves (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
17g
Fat
15g
Carbs
7g
