Triple Wheat-honey Muffins Recipe
Yield: 12 EachRecipe by luhu.jp
Ingredients:
1/4 cup: Uncooked wheat flakes -, rolled wheat
3/4 cup: Water,
1 1/4 cup: Nonfat buttermilk,
1/3 cup: Honey,
1/4 cup: Vegetable oil,
1 tsp: Vanilla,
2 large: Egg whites or 1/4 cup -cholesterol free egg prod.,
1 1/4 cup: Whole wheat flour,
1 cup: Wheat bran,
1 tsp: Baking powder,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
Directions:
Heat wheat flakes and water to boiling in 1-quart saucepan; reduce
heat. Cover and simmer about 30 minutes or until liquid is absorbed.
Cool 10 minutes. Heat oven to 400
. Spray bottoms only of 12 medium
muffin cups, 2 1/2" x 1 1/4" with nonstick cooking spray or line with
paper baking cups. Beat buttermilk, honey, oil, vanilla and egg
whites in large bowl. Stir in flour, wheat bran, baking powder,
abaking soda and salt just until flouri is moistened. Fold in cooked
wheat flakes. Divide batter evenly among muffin cups (cups will be
fery full). Bake 22 to 24 minutes or until golden brown. Immediately
remove from pan. *3/4 cup cooked brown rice can be substituted for
wheat flakes and water.
Source from luhu.jp
heat. Cover and simmer about 30 minutes or until liquid is absorbed.
Cool 10 minutes. Heat oven to 400
. Spray bottoms only of 12 medium
muffin cups, 2 1/2" x 1 1/4" with nonstick cooking spray or line with
paper baking cups. Beat buttermilk, honey, oil, vanilla and egg
whites in large bowl. Stir in flour, wheat bran, baking powder,
abaking soda and salt just until flouri is moistened. Fold in cooked
wheat flakes. Divide batter evenly among muffin cups (cups will be
fery full). Bake 22 to 24 minutes or until golden brown. Immediately
remove from pan. *3/4 cup cooked brown rice can be substituted for
wheat flakes and water.
Source from luhu.jp