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 ippakkjat bil-fibra u l-proteini, u żżid passolina jew żbib jipprovdi ħlewwa Delicious.
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
Nota: L-istruzzjonijiet sħaħ huma pprovduti fil-karta tar-riċetta hawn taħt.
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.
Fi skutella medja separata, ħawwad il-bajda, il-butir imdewweb, il-melħ, il-vanilla u x-xorrox tal-butir. Żid l-ingredjenti niexfa u l-passolina mat-taħlita likwida. Uża spatula tal-gomma biex tħallat sakemm magħquda; il-batter ikun oħxon ħafna.
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!
Riċetti Relatati:
- Muffins tal-qara ħamra bi Pecan Streusel
- Muffins tal-frawli
- Muffins tat-tuffieħ bil-ħwawar
- Muffins taċ-Ċikkulata Mini tal-banana
- Muffins taċ-Ċikkulata tal-Banana
- Muffins tal-Qamrun tal-Qamra Ħamra bil-Ħwawar tal-Qamra Ħamra
Ricetta
Easy Whole Wheat Irish Soda Bread Muffins
għodod
Ingredjenti
- 284 g (2-¼ tazzi) dqiq abjad tal-qamħ sħiħ, mgħarfa f'tazza tal-kejl u livellata
- 1 kuċċarina baking soda
- 1 bajda kbira , temperatura tal-kamra
- 44 g (3 imgħaref) zokkor granulat
- ¼ kuċċarina melħ
- 32 g (2 imgħaref) zokkor ismar ċar
- 2 kuċċarini estratt pur tal-vanilla
- 1 tazza xorrox tal-butir jew ħalib qares
- 6 imgħaref butir mingħajr melħ , imdewweb u mkessaħ
- 1-⅓ tazzi passolina jew żbib
- 1-½ imgħaref turbinado jew zokkor abjad frizzanti għat-topping
istruzzjonijiet
- 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.
- Ħawwad il-bajda, il-butir imdewweb, il-melħ, il-vanilla u x-xorrox tal-butir fi skutella medja separata. Żid l-ingredjenti niexfa u l-passolina mat-taħlita likwida. Uża spatula tal-gomma biex tħallat sakemm tkun magħquda biss; il-batter ikun oħxon ħafna.
- 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!
Noti
- Biex taħżen: 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.
- Biex terġa 'tissaħħan: Fil-microwave sakemm tissaħħan, madwar 5 sa 10 sekondi.
L-informazzjoni nutrittiva kollha hija bbażata fuq kalkoli ta’ partijiet terzi u hija biss stima. Kull riċetta u valur nutrittiv se jvarjaw skond il-marki li tuża, metodi ta 'kejl, u daqsijiet tal-porzjonijiet għal kull dar.