I love to bake and just don't always have the time but will this weekend like some muffins or something I can freeze and pop out for breakfast in the a.m. or evening. I went to the Whole Foods Market and bought this whole wheat organic flour that has been sitting in my cabinet well over a month. DH used a sprinkle or two and made a yummy gravy for our salsbury steaks instead of white flour.
But I want to bake with it and what I am looking for is a muffin receipe, full of fiber(well the grain helps that) and with nuts(I have some walnuts or pecans in the cupboard). Anyone have any recipes?
I would even be interested in a recipe for homemade whole wheat bread. I just don't know how to do it and want to learn. Thanks friends!
I came up with a couple of muffin recipes using whole wheat flour as I couldn't find any that also were low enough in calories for my liking.
Apple Spice Muffins 2 cups whole wheat flour
1 cup All Bran cereal
1 cup rolled oats
¼ cup sugar
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
Combine dry ingredients, make a well and set aside. In a separate bowl:
1 egg
2 tbsp vegetable oil
Beat with a beater, then add:
1 cup non-fat, plain yogurt
1 cup apple sauce
4 small, cored, grated apples with skins intact (fiber is your friend)
Add liquid to dry ingredients and mix. Line two muffin tins with medium liners and then fill with batter. Bake in the oven at 375 degrees for 20-25 minutes or until the tops of the muffins are firm to the touch. Makes 24.
Calories per serving (1 muffin): 95 (2282 calories for the bowl of batter, just in case you make less than an even 2 dozen)
I'm not overly excited about this one. It might be good if you added in a few pecans to give it a bit more something...
Chocolate Banana Raspberry Muffins 2 cups whole wheat flour
1 cup All Bran cereal
1 cup rolled oats
¼ cup sugar
1 tsp baking soda
1 tsp baking powder
8 tbsp cocoa powder
Combine in a mixing bowl, make a well and set aside.
1 large egg
2 tbsp vegetable oil
Beat until frothy, then add:
1 cup plain, nonfat yogurt
¼ cup nonfat milk
5 large, over-ripe bananas
1 cup fresh or frozen raspberries
Beat liguid ingredients until the bananas and raspberries are nicely mashed and the mixture is smooth. Combine with the dry ingredients and mix. Line two muffin trays with medium muffin liners. Bake in the oven at 350 degrees F for 20 minutes or until the tops of the muffins are firm to the touch. Makes 24 muffins.
I like this one a lot. It clocks in around 85 calories per muffin.
Chocolate Peanut Butter Muffins 2 cups whole wheat flour
1 cup All Bran cereal
1 cup rolled oats
¼ cup sugar
1 tsp baking soda
1 tsp baking powder
8 tbsp cocoa powder
Combine in a mixing bowl, make a well and set aside.
1 large egg
Beat until frothy, then add:
1.5 cups plain, nonfat yogurt
¼ cup nonfat milk
5 large, over-ripe bananas
3/4 cup peanut butter
Beat liguid ingredients until the bananas are nicely mashed and the mixture is smooth. Combine with the dry ingredients and mix. Line two muffin trays with medium muffin liners. Bake in the oven at 350 degrees F for 20 minutes or until the tops of the muffins are firm to the touch. Makes 24 muffins.
This one is really tastey. My favorite of the bunch. It is the highest in calories at about 110.
I futzed around with the apple muffin recipe and it is a lot better tasting. See below:
Apple Pecan Muffins 2 cups whole wheat flour
1 cup All Bran cereal
1 cup rolled oats
4 tsp cinnamon
1 tsp baking powder
Combine dry ingredients, make a well and set aside. In a separate bowl:
1 egg
2 tbsp vegetable oil
Beat with a beater, then add:
1 cup non-fat, plain yogurt
3 cups unsweetened apple sauce
1/4 cup brown sugar
3 tbsp liquid honey
1 cup whole pecans, crushed
Beat some more. Add liquid to dry ingredients and mix. Line two muffin tins with medium liners and then fill with batter. Top with one whole pecan on each muffin. Bake in the oven at 375 degrees for 20-25 minutes or until the tops of the muffins are firm to the touch. Makes 24.
This would increase the calories a bit. I would guess around 25 per muffin, bringing it up to 120/muffin.
What to do with the whole wheat flour? 
