Manchego Whole Wheat Muffins

Thank you for sharing!

Last Updated on November 13, 2019 by Chef Mireille

Manchego Whole Wheat MuffinsIt’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.

See also  Oliebollen - Dutch New Year Doughnuts

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.

manchego muffins -edit

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

ww -edit

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.

porous -edit

Light, airy and porous.

Manchego Whole Wheat Muffins
Print Recipe Pin it for later!
No ratings yet
SAVE THIS RECIPE

Whole Wheat Dinner Muffins

Prep Time15 mins
Cook Time25 mins
Servings: 15 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

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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
See also  Bajan Cou Cou - Caribbean Polenta

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

Linking this to Valli’s ‘Cooking from Cookbook ChallengeMay — Week 2′.

 

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

  1. Rajani Sivaram

    Mireille, the pictures look really good. I liked the first and the last one a lot. The second one looks good, but the focus is not so much on the muffins. Keep up the good work 🙂

  2. Srivalli

    I can imagine how frustrating it will be without the internet. It’s like we have nothing to work on the system..I like the first picture..the shadow on the back side looks good.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.