How to Make Delicious Healthy Blueberry Whole Wheat Muffins
Delicious Blueberry Pineapple and Whole Wheat Muffins
Make Delicious Whole Wheat Muffins at Home.
Whole wheat is touted by the Food and Drug Administration to be:
"Heart healthy - diets rich in whole grains may reduce the risks of heart disease and may protect against some cancers"
Although some people today argue that whole wheat contains gluten which causes allergies, the proof is not available to establish this as a fact. Gluten-free diets may work to improve certain sensitive individuals. The majority of folks can and should eat whole grains as part of their daily diet.
Rate this recipe for healthy muffins.
Tips on making muffins.
Muffins are so easy to make that children in their "tweens" have been able to master the art of baking muffins. There are a couple of general instructions that apply to most muffin recipes.
- Muffins are a simple batter of flour, sugar, spices, flavorings, oil, egg and liquids. The recipes are easy to modify and mix together.
- Muffins are mixed gently and do not require electric mixers or fancy food processors.
- Over mixing the batter can make muffins tough and chewy.
- Muffin pans are easy to use and clean and several types of non-stick muffin pans are readily available. They should be a staple in anyone's kitchen.
- Muffins are easy to store and carry. They can be healthy or sweet; small or large; filled or not filled; savory or cupcake like.
Cook Time for Muffin Recipes
Ingredients for whole wheat blueberry and pineapple muffins
- 1 - 10 ounce box Hodgson Mill Whole Wheat Blueberry Muffin Mix
- 1 - 3 Tablespoons sugar, (can be omitted if you like)
- 1 teaspoon cinnamon
- 4 Tablespoons canola oil
- 1 egg
- 1/2 cup almond milk, unsweetened
- 1/2 cup pineapple chunk fruit cup, include the juice
- 1/2 cup crushed pineapple, include the juice
How to make muffins.
Delicious Whole Wheat Blueberry Pineapple Muffins:
- Turn on the oven and allow to pre-heat to 400 degrees F.
- While the oven is pre-heating, dump the Hodgson Mill Whole Wheat Blueberry Muffin Mix into a medium sized mixing bowl.
- Add three tablespoons of sugar and one teaspoon of cinnamon to the dry mix and stir well to combine.
- Make a well in the center of the dry ingredients and add one egg, four tablespoons of canola oil, a half cup of unsweetened almond milk (or regular milk), one pineapple chunk fruit cup (with juice), one half cup of crushed pineapple.
- Gently mix the liquid ingredients with the dry ingredients. Do not over mix. Do not "beat" the batter. Over mixing can cause tough muffins. Just mix the batter for a minute or so to combine the ingredients.
- With your half cup measuring cup, dole out the batter evenly between six muffin cups. The six cup muffin pan is the best muffin pan to use for home made muffins.
- Bake the muffins at 400 degrees F. until golden brown - about 25 to 30 minutes. Testing with a toothpick to see if the batter in the center is done is a way to determine readiness. If the toothpick comes out clean, the muffins are done.
- Allow the muffins to cool in their tin for ten minutes.
- Loosen the muffins with a plastic knife and turn the muffins on their sides in the cups. This will allow steam to escape and keep the bottoms of the muffins dry. Allow to cool completely.
- Store leftover muffins at room temperature for 24 to 48 hours. Muffins can also be stored in the refrigerator for up to a week.
Approximate Nutrition Info for One Delicious Healthy Blueberry Pineapple Muffin
|Serving size: One Muffin|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 1 g||5%|
|Unsaturated fat 9 g|
|Carbohydrates 42 g||14%|
|Sugar 14 g|
|Fiber 6 g||24%|
|Protein 8 g||16%|
|Cholesterol 31 mg||10%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Other Nutritional Information
Net Carbs = 36 grams
Glycemic Index = Moderate to High
Diabetics should eat these early in the day and test their blood sugar two hours after eating these muffins to make sure they do not get too high of a glucose spike.
The sugar can be omitted from the recipe, but the fruit is still relatively high in sugar and carbohydrates.
Before and After Photos of How to Make Muffins
Muffin Cooling Tip
Muffins left in the muffin pan to cool will turn mushy because of the steam they generate. Muffins have a lot of liquid in them. It makes them moist and flavorful. So, here is my tip for cooling muffins!
When you take the muffin tin out of the oven, place it on top of the stove to cool for ten minutes. Set a timer so you will remember to come back and remove the muffins from their tin.
After the ten minute cooling period, loosen each muffin with a butter knife and turn each muffin on its side. This will allow the steam to escape as the muffins are cooling. The bottoms will not turn soggy or stick to the tins.
Allow the turned muffins to continue to cool until ready to eat. You can also serve muffins warm with a little butter on them. Delicious!
How to cool muffins in the muffin pan so they don't get soggy..
© 2012 Lela