This is a particularly useful recipe. Muffins are popular and portable and freeze extremely well. Make them once every week or so, after which they can live in the freezer for weeks or even months. Defrost in either the oven or overnight on the countertop. They need not be made with refined flour; indeed, they have more flavor if they are made from a combination of flours.
Yield: 12 Muffins
Whole wheat flour 1 ½ cups
All-purpose flour ½ cup
Baking powder 1 Tbsp
Baking soda ½ tsp.
Salt ¾ tsp.
Buttermilk 1 cup
Brown sugar ¼ cup
Vanilla extract 1 tsp.
Butter, melted 3 Tbsp
Avocado oil 3 Tbsp
Seasonal fruit or dried fruit, 1 ½ cups
Preheat the oven to 400°F
In a mixing bowl, combine the flours, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs with the buttermilk, brown sugar, vanilla, melted butter, and oil.
Stir the wet ingredients into the dry to just combine
Oil a muffin pan and pour the batter into the cups. Bake in the preheated oven for about 12 minutes, or until a cake tester inserted into a muffin comes out clean.
Calories: 215 ⁄ Protein: 6 g ⁄ Carbohydrate: 27 g ⁄ Fiber: 2.5 g /Carbohydrate to fiber ratio: 11
Saturated fat: 3 g ⁄ Polyunsaturated fat: 2 g ⁄ Monounsaturated fat: 4.5 g
Trans fat: 0 g ⁄ Sodium: 305 mg / Potassium: 160 mg / Added Sugar: 4 g