Gold Medal - Whole Wheat Baking - (Page 7)

PreP Time: 20 Min STarT To FiniSh: 50 Min 18 muffins 7 Glorious Morning Muffins • • • • • 2 eggs 3 1 1 ⁄4 cup vegetable oil ⁄4 cup milk 2 teaspoons vanilla 1 cup Gold Medal® all-purpose flour 1 cup Gold Medal® whole wheat flour 1 cup packed brown sugar 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 • Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1⁄2 cup of the almonds. Divide batter evenly among muffin cups, filling each about 3⁄4 full. Sprinkle remaining 1⁄4 cup almonds over batter. 2 • • 3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups. HiGH Altitude (3500-6500 ft): Increase all-purpose flour to 11⁄4 cups. Heat oven to 375°F and use paper baking cups. Bake 18 to 23 minutes. 1 Muffin: Calories 250 (Calories from Fat 110); Total Fat 13g (Saturated Fat 2.5g); Cholesterol 25mg; Sodium 230mg; Potassium 190mg; Total Carbohydrate 29g (Dietary Fiber 2g); Protein 3g • • • ⁄2 teaspoon salt 11⁄2 cups shredded carrots (2 to 3 medium) 1 cup shredded peeled apple 1 1 3 • • • • ⁄2 cup coconut ⁄2 cup raisins ⁄4 cup sliced almonds KITCHEN TIP These muffins freeze well. To serve, thaw at room temperature or heat in microwave to warm.

Table of Contents for the Digital Edition of Gold Medal - Whole Wheat Baking

Whole Wheat Buttermilk Pancakes
Glorious Morning Muffins
Easy Cranberry Orange Scones
One-Rise Caramel Rolls
Whole Wheat Banana Bread
Cheese 'n Onion Drop Biscuits
Hearty Meat Lover's Pizza
Country Apple Streusel Cake
Snickerdoodle Cookies
Best Whole Wheat Oatmeal Raisin Cookies
Peanut Butter Crunch Bars
Fresh Berry Crisp

Gold Medal - Whole Wheat Baking