I have my husband to thank for for this great recipe. He brought me a copy of one of the local papers and "suggested" this recipe which was printed in their food section. so, I quickly obliged and produced these wonderfully moist and flavorful muffins last night. :) I didn't quite know what to expect from them, because a lot of times, whole wheat flour has resulted in bitter-tasting baked goods for me, but these were a wonderful surprise!
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So here is the recipe for these quick, easy, reliably moist whole wheat muffins. They are a homey accompaniment to soups and salads, and since these only need to bake for 15 minutes, you can start them and be eating in under half an hour. (Leftovers are lovely for breakfast, too!)
Ingredients
2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 1/4 cup sour cream
1/4 cup honey
1 egg
1/4 cup olive oil
1/2 teaspoon vanilla extract
Directions
heat the oven to 375°F. Prepare a muffin pan with liners, or by lightly greasing each well with olive oil or baking spray.
In a large bowl, lightly whisk together the flour, baking soda, salt, cinnamon and ginger.
Whisk the sour cream, honey, egg, olive oil, and vanilla extract together in a separate small bowl. Make a small well in the center of the dry ingredients and pour in this liquid mixture. Use a spatula or wooden spoon to gently but firmly fold the ingredients together, folding from the bottom up to make sure all the dry ingredients are incorporated. Stop as soon as the mixture comes together; do not overmix. Depending on the fat content of the sour cream the mixture will range in thickness from a gooey muffin batter to the consistency of a very wet cookie dough.
Bake for 15 to 18 minutes or until barely golden on top, and the top springs back a bit when touched with a finger.
The key to keeping these moist is to underbake them ever so slightly. They shouldn't be gooey inside, but don't be afraid to take them out of the oven when they are slightly underdone.
Notes:
• The cinnamon here is just develop a rounder, fuller flavor. these are not cinnamon or spice muffins. but if you would like a more assertive cinnamon flavor, increase the amount of cinnamon to 1 full teaspoon.
Recipe adapted from: Burlington county times, Jan 11, 2012 issue, Food section
.jpg)
So here is the recipe for these quick, easy, reliably moist whole wheat muffins. They are a homey accompaniment to soups and salads, and since these only need to bake for 15 minutes, you can start them and be eating in under half an hour. (Leftovers are lovely for breakfast, too!)
Ingredients
2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 1/4 cup sour cream
1/4 cup honey
1 egg
1/4 cup olive oil
1/2 teaspoon vanilla extract
Directions
heat the oven to 375°F. Prepare a muffin pan with liners, or by lightly greasing each well with olive oil or baking spray.
In a large bowl, lightly whisk together the flour, baking soda, salt, cinnamon and ginger.
Whisk the sour cream, honey, egg, olive oil, and vanilla extract together in a separate small bowl. Make a small well in the center of the dry ingredients and pour in this liquid mixture. Use a spatula or wooden spoon to gently but firmly fold the ingredients together, folding from the bottom up to make sure all the dry ingredients are incorporated. Stop as soon as the mixture comes together; do not overmix. Depending on the fat content of the sour cream the mixture will range in thickness from a gooey muffin batter to the consistency of a very wet cookie dough.
Bake for 15 to 18 minutes or until barely golden on top, and the top springs back a bit when touched with a finger.
The key to keeping these moist is to underbake them ever so slightly. They shouldn't be gooey inside, but don't be afraid to take them out of the oven when they are slightly underdone.
Notes:
• The cinnamon here is just develop a rounder, fuller flavor. these are not cinnamon or spice muffins. but if you would like a more assertive cinnamon flavor, increase the amount of cinnamon to 1 full teaspoon.
Recipe adapted from: Burlington county times, Jan 11, 2012 issue, Food section
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