The recipe Whole-wheat root vegetable muffins
Whole-wheat root vegetable muffins recipe is a Breakfast, Snack meal that takes 30 minutes to make. If you enjoy for Breakfast, Snack, you will like Whole-wheat root vegetable muffins!
Whole-wheat root vegetable muffins
- What Course Is Whole-wheat root vegetable muffins?
- How Long Does Whole-wheat root vegetable muffins Recipe Take To Prepare?
- How Long Does Whole-wheat root vegetable muffins Recipe Take To Cook?
- How Many Servings Does Whole-wheat root vegetable muffins Recipe Make?
- What Are The Ingredients For Whole-wheat root vegetable muffins Recipe?
- How Do I Make Whole-wheat root vegetable muffins?
- What's The Nutritional Info For Whole-wheat root vegetable muffins?
- What Type Of Cuisine Is Whole-wheat root vegetable muffins?
- What Dietary Needs Does Whole-wheat root vegetable muffins Meet?
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These can be made with any sweet root vegetable. I have had success with carrots, parsnips, beets, and combinations thereof. (Parsnips are exceptionally good.) You can also add nuts, coconut, and/or dried fruit such as raisins or apricots for a more carrot-cake-like texture. The recipe works successfully with anywhere from two to four cups of veggies. What Course Is Whole-wheat root vegetable muffins?Whole-wheat root vegetable muffins is for Breakfast, Snack. How Long Does Whole-wheat root vegetable muffins Recipe Take To Prepare?Whole-wheat root vegetable muffins takes 15 minutes to prepare. How Long Does Whole-wheat root vegetable muffins Recipe Take To Cook?Whole-wheat root vegetable muffins takes 30 minutes to cook. How Many Servings Does Whole-wheat root vegetable muffins Recipe Make?Whole-wheat root vegetable muffins makes 18 servings. What Are The Ingredients For Whole-wheat root vegetable muffins Recipe?The ingredients for Whole-wheat root vegetable muffins are: Dry:King Arthur White Whole Wheat Flour, 2.15 cup Unbleached White Flour 0.75 cup Baking Soda, 1 tsp Baking Powder, 2 tsp Kosher Salt, 0.5 tsp Granulated Sugar, 0.25 cup Wet: Molasses, .5 cup Applesauce, unsweetened, .25 cup Butter, salted, .5 stick Plain Greek Lowfat Yogurt (2%), 1 cup Beets, fresh, 1 cup grated or food-processed Carrots, raw, 1 cup grated or food-processed Parsnips, 1 cup grated or food-processed Vanilla Extract, 1 tbsp Nutmeg, ground, 1 tsp Cinnamon, ground, 1 tbsp How Do I Make Whole-wheat root vegetable muffins?Here is how you make Whole-wheat root vegetable muffins: Preheat your oven to 380 degrees F and prep your muffin tin.Sift the flour, baking soda, baking powder, and salt into a large mixing bowl.In another large bowl, combine the sugar, cooled melted butter, egg, yogurt, and spices. Pour this mess into the bowl with the dry ingredients and mix it all together lightly with a spoon or the blade of a stand mixer. Do not try to get it completely homogenized: all you'll do is make the muffins tough. Add the mix-ins and mix those in lightly.Divide the mixture into one 12-muffin and one 6-muffin tins. Turn up the oven temperature to 400 degrees and place the muffins in the oven.Bake for ten minutes. Come back, rotate the tins, and bake for another ten minutes. The muffins might be done at this point, or they may take another five minutes, dependent upon your oven.Remove from tin, cool, and store in something airtight for 2-3 daysServing Size: makes 18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user MATOCIQUALA.What's The Nutritional Info For Whole-wheat root vegetable muffins?The nutritional information for Whole-wheat root vegetable muffins is:
What Dietary Needs Does Whole-wheat root vegetable muffins Meet?The dietary needs meet for Whole-wheat root vegetable muffins is Vegetarian |
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