Looking for a tasty, easy-to-make breakfast or snack that's also healthy? Then this recipe is just for you! These muffins are made with white whole wheat flour and buttermilk. They're chaje ak fib ak pwoteyin, epi ajoute Korint oswa rezen chèch bay yon dous bon gou.
And the best part? These muffins can be whipped quickly, making them a perfect on-the-go breakfast or snack option. So why not try this recipe and enjoy a delicious and nutritious treat today?
How to Make Whole Wheat Irish Soda Bread Muffins
nòt: Tout enstriksyon yo bay nan kat resèt ki anba a.
Preheat the oven to 400 °F and set an oven rack in the middle. Grease a standard 12-cup muffin pan with nonstick cooking spray. In a medium bowl, whisk the whole wheat flour, baking soda, granulated sugar, and light brown sugar.
Nan yon bòl mwayen separe, fwe ze a, bè fonn, sèl, vaniy, ak beurre.. Ajoute engredyan sèk yo ak Korint yo nan melanj likid la. Sèvi ak yon spatul kawotchou melanje jiskaske konbine; farin lan pral trè epè.
Do not over-mix! Spoon the batter into the prepared muffin pan, filling the cups about ¾ full. Sprinkle the turbinado evenly over the muffins.
Bake the Whole Wheat Irish Soda Bread Muffins for 18 to 20 minutes, or until golden and set, and a cake tester inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack until ready to serve. Enjoy our Whole-wheat Irish Soda Bread Muffins!
Resèt ki gen rapò:
- Ponmkèt joumou ak Pecan Streusel
- Sou entènèt jwèt Ponmkèt frèz
- Ponmkèt pòm epizé
- Bannann Mini Chokola Chip Ponmkèt
- Sou entènèt jwèt Ponmkèt Bannann Chokola
- Ponmkèt pen mayi joumou ak epis joumou
Recipe
Easy Whole Wheat Irish Soda Bread Muffins
Engredyan
- 284 g (2-¼ tas) farin ble antye blan, kiyè nan yon tas mezi epi nivele.
- 1 ti kiyè bikabonat
- 1 gwo ze , tanperati chanm
- 44 g (3 gwo kiyè) sik granules
- ¼ ti kiyè sèl
- 32 g (2 gwo kiyè) sik mawon limyè
- 2 ti kiyè luil pi bon kalite ekstrè vaniy
- 1 tas buttermilk oswa lèt tounen
- 6 gwo kiyè bè sere , fonn ak refwadi
- ⅓-1 tas Korint oswa rezen chèch
- 1-½ gwo kiyè turbinado oswa sik blan briyan pou topping
enstriksyon
- Preheat the oven to 400 °F and set an oven rack in the middle position. Grease a standard 12-cup muffin pan with nonstick cooking spray. Whisk the whole wheat flour, baking soda, granulated sugar, and light brown sugar in a medium bowl.
- Fwe ze a, bè fonn, sèl, vaniy, ak buttermilk nan yon bòl mwayen separe. Ajoute engredyan sèk yo ak Korint yo nan melanj likid la. Sèvi ak yon spatul kawotchou melanje jiskaske jis konbine; farin lan pral trè epè.
- Do not over-mix! Spoon the batter into the prepared muffin pan, filling the cups about ¾ full. Sprinkle the turbinado evenly over the muffins.
- Bake the Whole Wheat Irish Soda Bread Muffins for 18 to 20 minutes, or until golden and set, and a cake tester inserted into the center of a muffin, comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool until ready to serve. Enjoy our Whole wheat Irish Soda Bread Muffins!
nòt
- Nan magazen: the cooled Whole Wheat Irish Soda Bread Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- Pou chofe: Nan mikwo ond lan jiskaske chofe, apeprè 5 a 10 segonn.
Tout enfòmasyon nitrisyonèl yo baze sou kalkil yon twazyèm pati e se sèlman yon estimasyon. Chak resèt ak valè nitrisyonèl yo pral varye selon mak ou itilize yo, metòd pou mezire, ak gwosè pòsyon pou chak kay.