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Friday, October 14, 2011

Whole Wheat Dinner Muffins


Last night for dinner we had these hearty little muffins. I spotted them on Mel's Kitchen Cafe a while ago and have had them on my "to-make" list for a while. It's too bad I waited as long as I did to try them. They look just like a regular muffin, but don't let that fool you. The thing that makes these babies so delicious is that the egg whites are whipped separately, leaving you with a light and airy, yet hearty muffin. I will definitely be making these again soon. The fact that there is no yeast or rising time is a plus too! I had to restrain myself from eating half the batch last night, but it was worth it because the leftovers made great breakfast muffins
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Whole Wheat Dinner Muffins
Printable Version

2 1/2 cups whole-wheat flour (I used white-wheat flour)
4 tablespoons yellow cornmeal
6 tablespoons firmly packed light or dark brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs, separated
6 tablespoons butter, melted, or olive oil
2 cups buttermilk
4 tablespoons sour cream or plain yogurt
3 tablespoons sesame seeds for sprinkling (optional)

Preheat your oven to 350°F (325° if you are using a dark or nonstick pan). Grease 16 standard muffin cups; fill the unused cups one-third full with water to prevent warping during baking.

In a large bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In another bowl or a large liquid measuring cup, whisk together the egg yolks, butter, buttermilk, and sour cream until blended. Stir the buttermilk mixture into the flour mixture just until evenly moistened. Don’t overmix! The batter will be slightly lumpy.

In a clean bowl, using a mixer, beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold the egg whites into the batter until blended, again, taking care not to overmix because that will result in tough, dry muffins.

Spoon the batter into the prepared muffin cups, filling each cup nearly level with the rim of the cup. Sprinkle the muffins with the sesame seeds if desired. Bake the muffins until they are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 18-20 minutes. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Remove muffins from cups and serve warm or at room temperature with butter and/or jam.

Recipe Source: Mel’s Kitchen Cafe; original recipe adapted from The Willams-Sonoma Cookbook



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