Search
by Ingredient

Whole Wheat Muffins

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by medric

YIELD

1 dozen

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

2 473
CUPS ML ALL-PURPOSE FLOUR
wheat
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 1
LARGE LARGE EGGS
2 3E+1
TABLESPOONS ML SUGAR
½ 2.5
TEASPOON ML SALT
1 ½ 355
CUPS ML MILK
sour
½ 118
CUP ML RAISINS, SEEDLESS
chopped, optional

Directions

Preheat oven to 425 degrees F.

Mix all dry ingredients thoroughly (do not sift).

Add shortening, egg, and sour milk.

Beat only until smooth.

Fill well-oiled muffin tins ⅔ full.

Bake about 25 minutes.

If sour cream is used, omit ½ shortening.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 426 22% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 490mg 20%
Total Carbohydrate 24g 24%
Dietary Fiber 2g 9%
Sugars g
Protein 23g
Vitamin A 5% Vitamin C 1%
Calcium 15% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe