We all love muffins! Who does not? But many ones sold in bakeries and top pastry shops are oh-so delicious yet deficient in nutrients. Since we are smart, health-loving, and creative women, why would we let that stop us? Let us go bake muffins that are just as delicious and are actually nutritious.
- Lemon-Raspberry Muffin
Taste the sparkling lemon zest efficiently incorporated in the irresistible sweet taste!
All you would need is one whole lemon, half cup of sugar, one cup of non-fat buttermilk, one third cup of canola oil, one large egg, a teaspoon of vanilla extract, a cup of white whole-wheat flour or whole-wheat pastry flour, a cup of all-purpose flour, two teaspoons of baking powder, a teaspoon of baking soda, one quarter teaspoon of salt, and one and a half cups of fresh or frozen raspberries.
First, preheat the oven to four hundred degrees Fahrenheit. Then coat twelve large (equivalent to half cups) muffin cups with cooking spray or line them with paper liners. Using a veggie peeler, remove the zest form the lemon in long strips. Combine the zest and sugar in a food processor and pulse until the zest is finely chopped into the sugar. Add buttermilk, oil, egg, and vanilla and pulse until the ingredients are well blended. In a large bowl, combine the baking powder, whole-wheat flour, all-purpose flour, baking soda, and salt. Add the mixture done previously and fold until almost blended. Gently fold in the raspberries. Divide the resulting batter into the muffin cups. Bake until the edges and tops are golden. This would take about twenty to twenty five minutes. Then wait for five minutes before turning out onto a wire rack. These muffins are best served warm.
- Banana-Bran Muffins
If you have a stock of overripe bananas, make use of them creatively by turning them into delicious muffins with your favorite chocolate chips.
Be sure to have two large eggs, two-thirds cup of packed light brown sugar, a cup of mashed ripe bananas (two medium bananas), a cup of buttermilk, a cup of unprocessed wheat bran, a quarter cup of canola oil, a teaspoon of vanilla extract, a cup of whole-wheat flour, three-fourths cup of all-purpose flour, one and a half teaspoons of baking powder, half teaspoon of baking soda, half teaspoon of ground cinnamon, a quarter teaspoon of salt, half cup of chocolate chips, and one third cup of walnuts.
Just like with the first recipe, preheat the oven and prepare the muffin cups. Then, whisk the eggs and brown sugar in a medium bowl. When the mixture is already smooth, whisk in the bananas, buttermilk, wheat bran, oil, and vanilla. In a large bowl, whisk the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Make a well in this bowl of dry ingredients and pour in the wet ones. Stir using a spatula. Stir in the chocolate chips and walnuts if you want to add them into your muffins. Bake them until tops and edges are golden brown. This may take about fifteen to twenty five minutes. Let cool in the pan for five minutes before transferring into the wire rack. Cool slightly before serving.