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Valley Harvest Muffins
Experience the wholesome goodness of Valley Harvest Muffins, a delightful blend of earthy whole grains, sweet dried fruits, and crunchy nuts. Perfect for breakfast or an afternoon snack, these muffins are not just delicious, but also incredibly nutritious. With warm notes of cinnamon and a hint of vanilla, each bite brings you a taste of nature's bounty. Historically, muffins have been enjoyed for centuries, originating in England as a simple bread, and have since evolved into the sweet and savory treats we know today. These muffins embody that tradition, making them a perfect choice for health-conscious eaters and comfort food lovers alike.
Ingredients
- Whole wheat flour
- 1 cup
- All-purpose flour
- 1 cup
- Brown sugar
- 3/4 cup
- Baking powder
- 2 teaspoons
- Baking soda
- 1/2 teaspoon
- Cinnamon
- 1 teaspoon
- Salt
- 1/2 teaspoon
- Eggs
- 2 large
- Buttermilk
- 1 cup
- Vegetable oil
- 1/3 cup
- Vanilla extract
- 1 teaspoon
- Chopped nuts (walnuts or pecans)
- 3/4 cup
- Dried fruit mix (raisins, cranberries, apricots)
- 1 cup
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to ensure your muffins stay tender.
- Fold in the chopped nuts and dried fruit mix, distributing them evenly throughout the batter.
- Scoop the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips
- For added flavor, try substituting half of the dried fruit with chocolate chips or fresh berries.
- If you prefer a sweeter muffin, increase the brown sugar to 1 cup.
- These muffins freeze well! Simply wrap them individually and store in an airtight container for up to 3 months.
Dietary Information
Servings: 12 Dish Type: Breakfast Prep Time: 15 minutes Cook Time: 25 minutes Calories: 200 Fat: 8g Carbs: 30g Protein: 4g Sodium: 180mg Sugar: 8g
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