Grandma'S Muffins
Grandma's Muffins are hearty, nut-filled treats with wholesome wheat and sesame seeds, perfect for breakfast or snack, appealing to those who enjoy flavorful, nutritious baked goods.
Ingredients
Instructions
- In a large bowl, sift together the baking powder, baking soda, whole wheat flour, and all-purpose flour, then stir in the salt, wheat germ, sesame seed, and poppy seed.
- Beat the eggs, vegetable oil, and buttermilk together, then pour into the dry ingredients.
- Stir until the mixture is blended and just combined.
- Fill muffin cups with the batter and bake at 350°F (175°C) for 20 minutes.
Tips & Substitutions
For a lighter muffin, consider substituting half of the all-purpose flour with oat flour. If you're looking to reduce sugar, you can use coconut sugar instead of brown sugar for a slightly different flavor. Adding a teaspoon of vanilla extract can enhance the overall taste. Make sure to not overmix the batter to keep the muffins fluffy. If you enjoy fruit, try mixing in fresh or dried cranberries like in Credulous Cranberry Bread.
Serving Suggestions
These muffins are delicious served warm with a pat of butter or a drizzle of honey. They pair wonderfully with a cup of coffee or tea for breakfast or a snack. For a more substantial meal, serve alongside Eggs Over Mashed Potatoes for a delightful brunch. You can also enjoy them with fresh fruit or yogurt for a healthier option.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply pop them in the microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Muffins contains roughly 889 calories, with 7g protein, 51g carbohydrates, and 75g fat. It is a good source of iron (16% of the Daily Value), calcium (15% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 931mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure that your baking powder and baking soda are also gluten-free. The texture may differ slightly, but the muffins should still be delicious.
How can I customize the flavor of these muffins?
You can add spices like cinnamon or nutmeg to the dry ingredients for a warm flavor. Additionally, incorporating chocolate chips, dried fruits, or citrus zest can add a unique twist. Experiment with different nuts or seeds based on your preference.
What should I do if my muffins are too dense?
If your muffins turn out dense, it could be due to overmixing the batter or measuring flour incorrectly. Ensure you spoon the flour into the measuring cup and level it off without packing it down. Also, check that your baking powder and baking soda are fresh for proper leavening.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).