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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lynn's Whole Wheat Muffins Recipe

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This recipe for Lynn's Whole Wheat Muffins is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup softened butter
1/2 cup Splenda
2 eggs, beaten
1/2 tsp. vanilla
2 ripe medium bananas, mashed
1 cup plain yogurt
walnut pieces
Directions:
Directions:
Mix softened butter, beaten eggs, Splenda, vanilla and plain yogurt. Add mashed bananas and walnuts.
Mix above ingredients with the stirred-together dry ingredients. Mixture will be lumpy but quite moist. If not moist, add a bit of milk or more yogurt.

Pour into muffin tins lined with paper muffin liners.
Bake 10 minutes at 400 degrees.
Lower heat to 350 degrees and continue for 20-25 minutes.

Great to bake ahead and freeze.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1/2 hour to prepare, 30-35 to bake.

 

 

 

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