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 juputara na eriri na protein, na ịgbakwunye currant ma ọ bụ mịrị amị na-enye ụtọ ụtọ.
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
Note: A na-enye ntụziaka zuru ezu na kaadị nhazi n'okpuru.
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.
Na nnukwu efere dị iche iche, gbanye akwa ahụ, gbazee butter, nnu, vanilla, na buttermilk. Tinye ihe ndị akọrọ na currant na ngwakọta mmiri mmiri. Jiri spatula rọba gwakọta ruo mgbe agwakọtara ya; batter ahụ ga-adị oke oke.
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!
Ntụziaka emetụtara:
- Muffins ugu na pecan Streusel
- Strawberry muffins
- Apple muffins na-esi ísì ụtọ
- Banana Obere Chocolate Chip Muffins
- Chocolate banana muffins
- Achịcha ọka ọka muffin na ugu na ose
Ntụziaka
Easy Whole Wheat Irish Soda Bread Muffins
Efrata
- 284 g (2-¼ iko) ntụ ọka ọka na-acha ọcha, wụsara n'ime iko ihe atụ ma gbatịa ya
- 1 teaspoon ntụ iji koo achịcha
- 1 nnukwu akwa , ọnụ ụlọ okpomọkụ
- 44 g (3 tablespoons) sugar granulated
- ¼ teaspoon nnu
- 32 g (Nri ngaji 2) sugar aja aja
- 2 teaspoons ihe dị ọcha vanilla wepụ
- 1 Iko mmiri ara ehi utoojoo ma ọ bụ mmiri ara ehi
- 6 tablespoons bọta nke a na-agwaghị agwa , gbazee na mma
- ⅓-1 iko currants ma ọ bụ mịrị
- 1-½ tablespoons turbinado ma ọ bụ shuga na-acha ọcha na-egbuke egbuke maka itinye ya
ntuziaka
- 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.
- Gwakọta akwa ahụ, bọta gbazere, nnu, vanilla na mmiri ara ehi n'ime nnukwu efere dị iche iche. Tinye ihe ndị akọrọ na currant na ngwakọta mmiri mmiri. Jiri spatula rọba gwakọta ruo mgbe agwakọtara ya; batter ahụ ga-adị oke oke.
- 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!
Notes
- Iji chekwaa: 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.
- Iji kpoo ọkụ: Na ngwa ndakwa nri ruo mgbe ọ ga-ekpo ọkụ, ihe dịka 5 ruo 10 sekọnd.
Ozi nri niile dabere na ngụkọ nke ndị ọzọ na ọ bụ naanị atụmatụ. Ntụziaka ọ bụla na uru oriri na-edozi ahụ ga-adịgasị iche dabere na ụdị ị na-eji, usoro nha, na nha nke otu ezinụlọ.