Muffins

HEALTHY WHOLEWHEAT MUFFINS

January 16, 2017

115

With this recipe , you can keep the mixture refrigerated for up to 30 days. How amazing and convenient is that! Meaning that you can whip up the batter, whenever you have the time and bake it as you need it.In fact the mixture just takes 5 minutes to put together. OR you could bake up the entire batch and freeze the baked muffins for up to THREE MONTHS!!!

2 Eggs or 125 ml buttermilk
125 ml / ½ cup Oil
185 ml / ¾ cup Brown Sugar
500 ml / 2 cups Milk
375 ml /1 ½ cups Cake Flour
250 ml / 2 cups Wholewheat Flour
1 ml Salt
10 ml / 2 t Bicarbonate of Soda
125 ml / ½ cup raisins

Whisk eggs or buttermilk, oil and sugar together. Add the remaining ingredients and mix until just combined. Half fill greased muffin tin pans with the mixture. Bake at 180° C for 10–15 minutes.
See the full directions on my site

Nutritions

Calories
120

Sodium
134mg
5% DV

Fat
0.7100000000000002g
1% DV

Protein
2g
4% DV

Carbs
26g
9% DV

Fiber
1g
5% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 0.51g 2%

Polysaturated Fat 0.12g 0%

Monosaturated Fat 0.08g 0%

Cholesterol 0.32mg 0%

Sodium 134mg 5%

Potassium 228mg 6%

Protein 2g 4%

% DAILY VALUE^*

Total Carbohydrate

Fiber 1g 5%

Sugar 5g 10%

Vitamin A 17IU 0%

Vitamin B6 0.39mg 19%

Vitamin C 0.8mg 1%

Calcium 14mg 1%

Iron 1mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.