Tuesday, February 05, 2008
Whole Grain Pineapple Carrot Muffins - Delicious Whole Grain Recipes
Pineapple Upside-Down Muffins
Whole-grain muffins packed with pineapple, raisins and carrots. Big thanks to Dorina for this deliciuos whole grain recipe - a fave with our readers!
Topping
2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts or pecans (optional)
1 10-ounce can pineapple slices
Muffins
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
1/2 cup packed light brown sugar
1/4 cup canola oil
2 tablespoons pineapple juice or orange juice
1 teaspoon vanilla extract
1 8-ounce can crushed pineapple (not drained)
1 cup grated carrot (1 large)
1/2 cup old-fashioned oats
3/4 cup raisins, preferably baking raisins
1/4 cup chopped walnuts or pecans (optional)
1. Preheat oven to 400 degrees Fahrenheit. Coat 12 muffin cups with cooking spray.
2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice, and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins, and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes.(Note--I baked them for 20 minutes and thought they were a bit dry--check them after 15!) Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside down, either warm or at room temperature. Makes 1 dozen muffins.
Nutrition information (per muffin): 211 calories; 6 g fat (1 g sat., 3 g mono.); 35 mg cholesterol; 36 g carbohydrate; 4 g protein; 3 g fiber; 185 mg sodium.Labels: carrot muffins, crushed pineapple, muffin recipes, whole grain baking, whole grain recipes
Posted by HappySlob ::
6:38 PM ::
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Friday, November 02, 2007
Healthy Pumpkin Muffins - a Great Recipe to Keep
This is a fantastic, healthy pumpkin muffin recipe! Try using Egg Beaters or other egg white replacements instead of having to crack open 4 eggs and only use the white...It also is a whole grain recipe, using all whole wheat flour. If you don't like the taste or texture of regular whole wheat flour (which I actually LOVE), then try using whole wheat pastry flour instead. Bob's Red Mill has a wide assortment of other whole grain flours, if like me, you're trying to avoid all purpose white flour altogether.
Also has no refined sugar! This is definitely a keeper recipe.
WHOLE WHEAT PUMPKIN MUFFINS
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3/4 c. canned pumpkin
4 egg whites
1/2 c. honey
1/2 c. apple juice concentrate
1 1/2 c. whole wheat flour
1 tsp. pumpkin pie spice
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 c. walnuts, chopped
1/2 c. raisins
In a large bowl, combine all ingredients and mix well. (I would suggest instead that you do the traditional muffin making method -- dry ingredients in one bowl, all wet in the other. Then pour liquids into the dry ingredients, and mix just until combined - don't overmix or you'll have tough muffins.)
Pour into muffin tins sprayed with non-stick. (Avoid the non-stick spray. Just use a bit of butter or a little oil to butter the pans. I'm not a big fan of cooking sprays...just look at the ingredients that go into that can, and you'll see why!)
Bake at 425degrees for 15 to 20 minutes. Very good.Labels: avoid white flour, best muffins, favorite recipes, no processed sugars, no white flour, nonstick spray, whole grain baking, whole wheat muffins, whole wheat recipes
Posted by HappySlob ::
8:37 AM ::
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Monday, July 02, 2007
Recipe Lost and Found: Recipe Found - Whole Wheat Fruitcake Cookies
Another big thank you goes out to SueB (another of our loyal recipe finders) who found a delicious and healthful cookie recipe called Whole Wheat Fruitcake Cookies. Enjoy!
FOR: A Reader
FROM: SUE B.
DELICIOUS WHOLE WHEAT FRUITCAKE COOKIES
Prep. Time: 20 minutes
Cook Time: 15 minutes
INGREDIENTS: 1 cup packed brown sugar, 1 cup water, 1 cup raisins, 2 tbsp's. butter, 1/2 tsp. salt, 1 1/2 cups whole wheat flour, 3/4 tsp. baking soda, 1/2 tsp. ground ginger, 1 tsp. ground cinnamon, 1/2 cup dates pitted and chopped, 1/2 cup candied mixed fruit peel and chopped, 1/2 cup chopped nuts, 1/2 cup chopped dried mixed fruit.
DIRECTIONS: Preheat oven to 350°F. Grease one 5 x 9-inch loaf pan. In a saucepan over medium heat, cook together the sugar, water, raisins, butter and salt. Remove from heat and allow to cool. Sift together the flour, soda, ginger and cinnamon. Stir into the cooled cooked mixture. Add the chopped dates, mixed peels, nuts and dried fruit. Pour into loaf pan and bake for 1 hour OR drop by the teaspoon on a cookie sheet and bake for 15 minutes.YIELDS: 18 servings.Labels: dried fruit, fruitcake, healthy cookies, whole grain baking, whole grain recipes, whole wheat cookies, whole wheat recipes
Posted by HappySlob ::
1:23 PM ::
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