AnnaLynn and I have a tasty low-sugar recipe to kick off the new month. This muffin is a based on a recipe from our trusty old Betty Crocker cookbook. We promise your family is going to love these...enjoy!
Whole Wheat Vanilla Spice Muffins
makes 12 muffins
2 c. whole wheat pastry flour
1/3 c. organic cane sugar or Rapadura
2 t. baking powder (aluminum free, please)
1/2 t. baking soda
1 t. sea salt
1.5 t. cinnamon
1 egg, lightly beaten
1/2 c. melted butter or coconut oil
3/4 c. buttermilk
1 t. real vanilla extract
Preheat oven to 400F and grease muffin tin with coconut oil. Measure dry ingredients into a large bowl and mix together with a whisk, set aside. Combine egg, butter, buttermilk, and vanilla. Add wet mixture to dry ingredients and stir just until moistened -- don't over mix your muffins -- batter should be lumpy. :)
Evenly fill muffin cups; a quick-release ice cream scoop works really well for this! Bake 15 - 20 minutes in preheated oven or until lightly browned; check with a toothpick to be sure they're done. Cool for several minutes before removing muffins from pan and then you know what to do...
That's right. Spread on some butter and enjoy. :)
Please don't be shy about leaving a comment to let us know you were here! And while you are, please feel free to visit our Muffin Monday page for more deliciously healthy muffin inspiration!
Thanks for visiting Happy in Dole Valley! To join us on our journey, look to the upper right to follow or subscribe. :)
Sharing with some of our favorite places...
The Nourishing Gourmet &