Ingredients for Whole Wheat Maple Muffins
- 2% Low Fat Milk
- Plain Yogurt
- 1 large egg
- 1/2 cup maple syrup
- Whole Wheat Flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup fresh or frozen berries (optional)
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How to Make Whole Wheat Maple Muffins
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together 1 cup milk, 1 cup non-fat Greek yogurt, 1 large egg, and 1/2 cup maple syrup until well combined.
- In a medium bowl, whisk together 2 cups whole wheat pastry flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix. If using, gently fold in 1 cup of your favorite berries.
- Fill each muffin cup about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back when lightly touched.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
37g
Fat
3g
Carbs
8g