| APRIL 6, 2014 -- Like any other Granger, I LOVE good food! This month’s healthy recipe comes from the Whole Grains Council and King Arthur Flour Co.
This is the most dependable, most versatile whole grain muffin recipe we know. The batter is a little on the stiff side, the better to hold together when juicy berries and fruits are stirred in, yet the muffins themselves are very tender. Toppings can range from simple, such as coarse sugar or cinnamon-sugar, to stunning, such as streusel.
SOUR CREAM MUFFINS
INGREDIENTS:
2 Cups (240g) white whole wheat flour
1/2 Cup (60g) unbleached all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspooon baking soda
1 teaspoon salt
4 tablespoons (1/2 stick or 57g) unsalted butter
1 cup (225g) sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (230g) sour cream
1-1/2 cups (220g) fresh or frozen berries or diced stone
fruits (such as peaches or plums) of your choice.
Coarse sugar for sprinkling
INSTRUCTIONS:
1. Lightly grease a muffin tin, or line with papers and coat the papers with nonstick spray.
2. Whisk together the flours, baking powder, baking soda and salt in a medium bowl.
3. Cream together the butter and sugar in a large mixing bowl until light and fluffy and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then turn the mixer back on and add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream, and mix until incorporated.
4. Add the dry ingredients, mixing on low speed just until the batter is smooth. (Over-mixing will result in tough muffins). Gently fold in the fruit and refrigerate for at least one hour.
5. Preheat the oven to 400˚F (200˚ C or gas mark 6). Scoop the batter by the 1/4-cupful into the prepared pan and sprinkle with sugar or other topping. Bake the muffins until a cake tester inserted in the center comes out clean, 22 to 26 minutes. Remove from the oven and allow to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.
NUTRITION:
Calories- 221, Whole Grains – 20g, Fat- 5g, Protein- 5g, Complex Carbs 26g, Sugar 16g, Fiber- 3g, Cholesterol- 43g, Sodium- 297mg.
Makes 1 dozen muffins.
Serving Size: 1 muffin
©2006 The King Arthur Flour Company, Inc. All rights reserved.
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