Muffins make the perfect portable breakfast. They are easy to grab "on the run" and provide the energy boost the body needs to start the day. This particular recipe is packed full of hearty ingredients such as whole-wheat flour, wheat germ and raisins, which contribute fibre, vitamins and minerals to the diet.
Preheat the oven to 400°F (200°C). Line 12 muffin cups with paper liners or coat with non-stick cooking spray. Set aside.
Sift the flours, baking soda, salt and cinnamon into a large bowl. Stir in the sugar, wheat germ and raisins, and make a well in the centre of the dry ingredients.
Lightly whisk together the yogurt, oil, egg, orange zest and juice. Pour the liquid ingredients into the well of dry ingredients and stir together, mixing only enough to moisten. Do not beat or over mix.
Spoon the mixture into the muffin tray, dividing it equally among the cups. Bake until the muffins are golden brown and the centers are firm when gently touched. about 1 ·5 to 20 minutes. Leave muffins to cool in the tray for 2 to 3 minutes, then turn out onto a wire rack. The muffins are best eaten freshly baked, preferably still slightly warm from the oven, but they can be cooled completely and then kept in an airtight container for up to 2 days.
Some More Ideas
Substitute chopped prunes or dried dates for the raisins.
Carrot and spice muffins: Add a dash of nutmeg, stir 2 small grated carrots into the flour mixture with the wheat germ, and reduce the amount of raisins to 1/4 cup.
Blueberry and walnut muffins: Instead of raisins use 1 cup blueberries, and add 1/3 cup chopped walnuts.
Serving Size 12
Servings 1
- Amount Per Serving
- Calories 149
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1g5%
- Cholesterol 17mg6%
- Total Carbohydrate 25g9%
- Dietary Fiber 2g8%
- Sugars 13g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400°F (200°C). Line 12 muffin cups with paper liners or coat with non-stick cooking spray. Set aside.
Sift the flours, baking soda, salt and cinnamon into a large bowl. Stir in the sugar, wheat germ and raisins, and make a well in the centre of the dry ingredients.
Lightly whisk together the yogurt, oil, egg, orange zest and juice. Pour the liquid ingredients into the well of dry ingredients and stir together, mixing only enough to moisten. Do not beat or over mix.
Spoon the mixture into the muffin tray, dividing it equally among the cups. Bake until the muffins are golden brown and the centers are firm when gently touched. about 1 ·5 to 20 minutes. Leave muffins to cool in the tray for 2 to 3 minutes, then turn out onto a wire rack. The muffins are best eaten freshly baked, preferably still slightly warm from the oven, but they can be cooled completely and then kept in an airtight container for up to 2 days.
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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