Nora Mill Whole Wheat Muffins
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
muffin mix
whole wheat |
* |
| 2 | large |
eggs
|
|
| 1 | cup |
buttermilk
or milk |
|
| ½ | each |
butter
or margarine, melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
muffin mix
whole wheat |
* |
| 2 | large |
eggs
|
|
| 237 | ml |
buttermilk
or milk |
|
| 0.5 | each |
butter
or margarine, melted |
*
|
Directions
Preheat oven to 475 degrees F.
Grease muffin tins. Beat eggs and butter- milk (or milk). Then add in butter. Stir in mix (do not over mix, leave it lumpy). Divide into muffin tins and bake for 20 minutes. Muffins should be firm and pulling away from the sides of pan.
