Guest post from Brigette Shevy
My family loves these simple muffins!
They consist of only a few staple ingredients, making them extremely frugal and easy to make. They are also a lifesaver for those day-before-grocery-shopping emergencies where you really need something else to serve with dinner, but your cupboards are almost empty (of course, we’ve never had any of those moments at my house. Ha!). Or when you have you realize you have milk about to expire and are looking for a way to use it up.
Just for the record, I also make this recipe when my pantry is fully stocked and my milk isn’t close to expiring – because they’re good.
These muffins are surprisingly moist, even though they don’t have any oil or butter in them. So for those of you trying to watch your fat intake, use low-fat buttermilk, and this recipe can be your new best friend. If you’re not watching your fat, feel free to slather them with butter or coconut oil like some of us do around here.
They are relatively healthy without tasting like it (I LOVE those kinds of recipes!). I adjust the amount of sugar depending on what I am serving them for. For breakfast, we prefer them sweeter. If you’re using them to go along with your dinner, I would suggest decreasing the sugar.
This recipe came from a dear older lady at my husband’s childhood church. She has since gone to be with the Lord, but her legacy and her recipes live on.
The last time I made these, my six-year old said: “Mom, I wish you would make these muffins every single day for the rest of my life!” If your family likes this recipe half as much as she does – it will still be a winner!
Easy Whole Wheat Muffins
Makes 18 muffins
- ½ – 1 cup sugar (Depending on your taste preference. I never use a full cup.)
- 1 egg
- 2 cups buttermilk*
- 1 teaspoon baking soda
- 2 cups whole wheat flour
- 1 cup white flour (you can substitute additional whole wheat if you prefer)
- ½ teaspoon salt
Preheat the oven to 350 degrees. Beat the egg and sugar together. In a separate bowl, mix the dry ingredients together. Add to the egg mixture, alternating with the buttermilk, until combined. Put in greased muffin tins and bake 15-20 minutes.
These can be stored in a Ziploc bag at room temperature for 1-2 days (make sure they are completely cooled before putting them in the bags). If storing for longer than that, keep them in the refrigerator or freezer.
*I almost always use homemade buttermilk: I put 2 tablespoons of lemon juice or vinegar in a 2-cup measuring container, and fill the rest with milk.
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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