I got to say I am addicted to this pioneer woman! I just love her recipes and her blog. The way Ree writes invites her viewers to try out the recipe. I was attracted to her through her Cinnamon Raisin bread that I tried and it tasted awesome. Packing lunch for kids is a challenge. Packing healthier snacks is even more a challenge. This week especially after all the cookies I baked, my kids were so sugar high that I had to make something to compromise all of that. No kid would complain about these muffins because they are so moist and it has all the kid-approved flavors in them. It has bananas, apples, and raisins and these are my kid’s favorite. This is also a way to get rid of my guilt (after eating all those butter-laden cookies). I made these as mini muffins and it yielded 24 small muffins and a tiny loaf. You could begin and end this recipe in about 35 mins. It does not take any gadget; all you need is a large bowl for the dry ingredients and a measuring cup for the wet. The recipe used a cup of buttermilk and I did not have any. I just used ¾ cup of homemade yogurt and added a ¼ cup of water, whisked them together, and made up my own buttermilk. Preparation time – 15 minsCooking time – 18 minsDifficulty level – easy
Procedure to make whole grain muffins –
Preheat the oven to 350 F. Grease the mini muffin pans liberally and keep them ready. In a large bowl, combine all the dry ingredients. Use a whisk and mix everything well.
In a measuring cup, measure out 1 cup of buttermilk. Now add the rest of the wet ingredients to the same cup and whisk it well.
Pour the wet ingredients into the large bowl with the dry ingredients and stir until everything combines.
Scoop out the batter into the prepared muffin pans, a little over ¾th full.
Bake in the preheated oven for 15-18 mins or until deep golden color develops and the toothpick inserted in the center comes out clean.
Cool the Whole Grain Muffin on a rack and serve!
Other Bakes
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