Whole-Wheat Muffins
Serves 12
Serve these fragrant muffins as an accompaniment to a soup or salad.
Ingredients
Vegetable oil spray
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup fat-free milk
1/3 cup unsweetened applesauce
1/2 cup grated zucchini
Egg substitute equivalent to 1 egg, or 1 large egg
1 tablespoon canola or corn oil
1 teaspoon grated orange zest
3 tablespoons dry-roasted chopped walnuts (optional)
Cooking Instructions
Preheat the oven to 375°F. Lightly spray a 12-cup muffin tin with vegetable oil spray.
In a large bowl, stir together the flours, wheat germ, sugar, baking powder, cinnamon, salt, and cloves. Make a well in the center.
In a medium bowl, whisk together the remaining ingredients except the walnuts. Pour into the well.
Add the walnuts. Stir just enough to moisten the flour. Don't overmix; the batter should be lumpy. Pour the batter into the muffin cups.
Bake for 20 to 25 minutes, or until the muffins are firm. Remove from the oven. Let the muffins stand for a few minutes in the pan before serving.
Time-Saver on Roasted Nuts: For dry-roasted nuts ready at a moment's notice, prepare extras for storing in an airtight container in the freezer. You don't even need to thaw them.
Nutrition Analysis (per serving)
108Calories
1.5 gTotal Fat
0.0 gSaturated Fat
0.0 gTrans Fat
0.5 gPolyunsaturated Fat
0.5 gMonounsaturated Fat
0 mgCholestrol
152 mgSodium
21 gCarbohydrates
2 gFiber
6 gSugar
4 gProtein
Dietary Exchanges
1 1/2 starch
