April Muffin Recipes
April 3, 2024
Blueberry Muffins
Having sweet, wholesome blueberry muffins for breakfast (or any time) is a no-brainer. This healthy banana and whole wheat flour-based treat has a rich caramel flavor from brown sugar and stays moist through baking.
Directions
Preheat oven to 375°. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flours, baking soda and salt.
In a large bowl, with a mixer beat butter and sugars until light and fluffy. Add egg whites and beat well. In another bowl, combine mashed bananas, milk and vanilla.
With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in blueberries.
Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
Lemon Raspberry Muffins
Put lusciously tangy lemon raspberry muffins on your breakfast or brunch menu with this diabetic-friendly recipe. Whole-wheat flour, egg whites and perfectly tart fruit combines for an irresistibly tender bite.
Yield: 12 muffins
Ingredients
Directions
Preheat oven to 400°. Line a 12-cup muffin tin with cupcake liners. In a food processor, combine lemon zest and sugar and pulse until the zest is finely chopped.
Add buttermilk, oil, egg whites and vanilla and pulse until blended.
In a large bowl, combine flours, baking powder, baking soda and salt. Add the buttermilk mixture and stir until just combined.
Gently fold in raspberries.
Divide the batter among the muffin cups. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack.
Peanut Butter & Jelly Muffins
Creamy reduced-fat peanut butter and naturally sweet grape jam make this light and fluffy whole-wheat muffin recipe a delicious treat for the whole family. Make these guilt-free muffins for a protein-packed breakfast or after school snack!
Yield: 12 muffins
Ingredients
Directions
Preheat oven to 400°. Lightly coat a 12-cup muffin tin with nonstick cooking spray or paper liners.
In a bowl, mix milk, peanut butter, egg, butter and vanilla until well combined.
In a large bowl, whisk flours, sugars, baking powder and salt. Make a well in center of flour mixture and pour wet ingredients into the well. Stir until a batter just forms. Do not overmix.
Fill each cup half full with batter and spoon 1 teaspoon of jam into each. Add another dollop of batter on top to cover jam.
Bake until golden brown, about 20 minutes. Let cool in pan for 5 minutes. Remove from pan and transfer to a wire rack to cool completely.