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 fa'atumu i alava ma polotini, ma fa'aopoopo i ai vine po'o vine e maua ai se suamalie suamalie.
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
tusi: O fa'atonuga atoa o lo'o tu'uina atu ile pepa o fua o lo'o i lalo.
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.
I totonu o se pesini eseese, sasa le fuamoa, pata liusuavai, masima, vanilla, ma le pata susu. Fa'aopoopo mea mago ma fuala'au i le paluga vai. Fa'aaoga se mo'a pa'u e fa'afefiloi seia tu'u fa'atasi; o le a matua mafiafia le paluga.
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!
Recipes Fa'atatau:
- Pumpkin Muffins ma Pecan Streusel
- Makeke Strawberry
- Muffins Apple Spiced
- Fa'i Mini Sukalati Chip Muffins
- Sukalati Fa'i Muffins
- Pumpkin CornBread Muffins with Pumpkin Spice
faiga
Easy Whole Wheat Irish Soda Bread Muffins
vaega
- 284 g (2-¼ ipu) falaoamata saito atoa pa'epa'e, sipuni i se ipu fua ma fa'ata'atia
- 1 teaspoon pauta kuka
- 1 fuamoa tele , vevela potu
- 44 g (3 sipuni tele) suka
- ¼ teaspoon masima
- 32 g (2 sipuni tele) suka enaena mama
- 2 teaspoons mama vanilla extracti
- 1 ipu susu pata po'o le susu oona
- 6 punetini pata e leʻi faʻamalolo , liusuavai ma faamalūlū
- 1-⅓ ipu currants poʻo vine
- 1-½ punetini turbinado po'o le suka pa'epa'e fe'ilafi mo le topping
faatonuga
- 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.
- Usu le fuamoa, pata liusuavai, masima, vanilla, ma le pata susu i totonu o se pesini eseese. Fa'aopoopo mea mago ma fuala'au i le paluga vai. Fa'aaoga se mo'a pa'u e fa'afefiloi seia na'o le tu'u fa'atasi; o le a matua mafiafia le paluga.
- 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!
Faamatalaga
- E teu: 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.
- E toe faʻatino ai: I totonu o le microwave seia mafanafana, pe a ma le 5 i le 10 sekone.
O fa'amatalaga uma o mea'ai e fa'atatau i fa'atatauga a isi vaega ma ua na'o se fa'atatau. O fua ta'itasi ma le tau o mea'ai o le a eseese e fa'atatau i ituaiga e te fa'aogaina, fuaina o metotia, ma le tele o vaega ile aiga.