Whole wheat muffins have a long tradition in the baking of the United States and Canada, where they are considered a healthy and practical breakfast. Their origin dates back to the 19th century, when the incorporation of whole grain flours began to become popular due to their nutritional benefits. In Latin America, this preparation may be known simply as "whole wheat cupcakes" or "whole grain muffins," although it is not so common to find it in traditional cuisine. In Mexico and some countries in Central America, similar versions are often prepared with local ingredients, while in Argentina and Chile, sweet preparations made with refined flours are preferred. Despite regional differences, the idea of incorporating whole grain flours for a more nutritious alternative has been gaining acceptance throughout Latin America thanks to its flavor, texture, and fiber content.
Four whole grain muffins
How to prepare Four whole grain muffins
Preheat the oven to 400 degrees Fahrenheit.
Lightly grease the muffin tins with cooking spray or place liners.
In a large bowl, mix the all-purpose flour, rye flour, oat bran, cornmeal, brown sugar, baking powder, and salt until well combined.
Make a well in the center of the flour mixture.
In a small bowl, mix the 1% skim milk, canola oil, and the egg, then pour the mixture into the well of the dry ingredients.
Stir until just combined.
Place the batter in the muffin tins, filling them 2/3 full.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then remove them onto a wire rack to cool completely.
Ingredients (11)
- Non-Stick Cooking Spray
- All-Purpose Flour
- Rye Flour
- Oat Bran
- Cornmeal
- Brown Sugar
- Baking Powder
- Salt
- 1% Low-Fat Milk
- Canola Oil
- Egg
Instructions (22 steps)
- 1 Preheat the oven to 400 degrees
- 2 Lightly grease the muffin tins with cooking spray or place liners
- 3 In a large bowl
- 4 mix the all-purpose flour
- 5 rye flour
- 6 oat bran
- 7 cornmeal
- 8 sugar
- 9 baking powder
- 10 and salt until well combined
- 11 Make a well in the center of the flour mixture
- 12 In a small bowl
- 13 mix the milk
- 14 oil
- 15 and egg
- 16 then pour the mixture into the well of the dry ingredients
- 17 Stir until just combined
- 18 Place the batter into the muffin tins
- 19 filling them 2/3 full
- 20 Bake for 20 minutes or until a toothpick inserted into the center comes out clean
- 21 Let the muffins cool in the pan for 5 minutes
- 22 then remove them onto a wire rack to cool completely
Nutritional Information
Calories:
131 kcal
Protein:
0g
Carbohydrates:
3g
Fat:
8g
Azúcar:
0g
Sodio:
6mg