Manchego Whole Wheat Muffins

Last Updated on November 13, 2019 by Chef Mireille

It’s amazing how quickly internet access has become a lifeline to many of us. Without it, we feel lost. It keeps us away from all of our social media accounts and our whatsapp conversations. All my Verizon products – phone, TV and internet was lost for 3 days and it threw me off my game so much. I had no desire to do anything on the computer, without having internet access. I also had no desire to cook anything, knowing I had no way of posting it.

I still had one more recipe to cook for this week’s BM theme. I should have cooked it a few days ago and that way as soon as my internet services returned, all I would have to do is edit and post. However, I couldn’t get myself into the kitchen to cook up the whole wheat English muffins as I had planned – no inspiration with no internet access. So when the Verizon serviceman left my apartment this morning, I needed something quick and easy to whip up, since my post is already 2 days late. I immediately went to my muffin book…750 Best Muffin Recipes. Whenever I need something quick for a post, I head to this book. With so many recipes, it will take me years before I get to all the recipes in this book. I have already done several from this book and they all come out great, so I feel confident of a no fail recipe when utilizing this book.

This is a basic muffin that can accompany any meal. It will go well with soup, salad or even tea time. I only made some minor modifications including adding some cheese and reducing fat content by replacing eggs with applesauce.

Whole Wheat Dinner Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 15 small muffins

Ingredients:

• 1 1/4 cups whole wheat flour
• 2 tablespoons cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons firmly packed dark brown sugar
• 1/2 cup unsweetened applesauce
• 1 cup buttermilk
• 1/3 cup oil
• 1/2 cup firmly packed grated Manchego cheese

Preheat oven to 375 F. Spray silicone muffin molds or muffin tin with non stick spray.

In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt.

In a medium bowl, combine sugar, applesauce, buttermilk and oil. Using a rubber spatula, fold into dry ingredients until just combined. Add cheese, folding until just combined.

Pour batter into prepared muffin molds 3/4 full.

Bake for 20-25 minutes. Leave for 10 minutes before removing from molds.

Notes:

The next time I make I will reduce sugar by 1 tablespoon. I found them a little too much on the sweet side for a savory muffin.

Light, airy and porous.

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Whole Wheat Dinner Muffins

Prep Time15 minutes mins

Cook Time25 minutes mins

Servings: 15 muffins

1x2x3x

Ingredients

• 1 1/4 cups whole wheat flour
• 2 tablespoons cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons firmly packed dark brown sugar
• 1/2 cup unsweetened applesauce
• 1 cup buttermilk
• 1/3 cup oil
• 1/2 cup firmly packed grated Manchego cheese

Instructions

• Preheat oven to 375 F. Spray silicone muffin molds or muffin tin with non stick spray.
• In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt.
• In a medium bowl, combine sugar, applesauce, buttermilk and oil. Using a rubber spatula, fold into dry ingredients until just combined. Add cheese, folding until just combined.
• Pour batter into prepared muffin molds 3/4 full. Bake for 25 minutes.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

Linking this to Valli’s ‘Cooking from Cookbook Challenge: May — Week 2′.