Multigrain Maple Mini Muffins
Ingredients
Dry Ingredients
-
½
Cup
Buckwheat Flour
-
½
Cup
Unbleached All Purpose Flour
-
½
Cup
Wheat Bran
-
½
Cup
Oatmeal
-
1
Tbsp.
Cinnamon
-
1
Tsp.
Fresh Grated Nutmeg
-
1
Tsp.
Salt
-
1
Tbsp.
Fresh Grated Ginger
-
1½
tsp.
Baking Powder
-
½
tsp.
Baking Soda
-
1
Cup
Pecan Pieces
Wet Ingredients
-
2
Large
Eggs
-
1
Cup
Real Maple Syrup
-
1
Cup
Buttermilk
-
2
Tsp.
Vanilla Extract
-
½
Cup
Lowfat Cottage Cheese
Instructions
- Preheat the oven to 350°F and prepare muffin tins.
- Sift together all dry ingredients in a large bowl.
- In separate bowls, mix egg yolks with maple syrup, vanilla, and buttermilk, and beat egg whites until soft peaks form.
- Combine wet ingredients with dry ingredients until just mixed, then fold in cottage cheese and half of the pecan pieces.
- Gently fold in the whipped egg whites.
- Fill muffin tins with batter, sprinkle with remaining pecans and oatmeal, and bake for 20-23 minutes.
- Cool before serving, optionally with Greek yogurt.
Nutrition Facts (estimated)
Servings
12-24
Calories
150
Total fat
6g
Total carbohydrates
20g
Total protein
5g
Sodium
200mg
Cholesterol
50mg
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