Old Fashioned Health Muffins
Old Fashioned Health Muffins combine the wholesome flavors of whole wheat and all-purpose flours with the richness of molasses and raisins. Lightly sweet and hearty, they make a nutritious breakfast or snack, perfect for those seeking a satisfying treat with a touch of nostalgia.
Ingredients
Instructions
- Beat together the shortening and sugar until well combined.
- Add the egg to the mixture.
- In a separate bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, salt, baking soda, and baking powder.
- Gradually add the dry ingredients, milk, and molasses to the wet mixture, mixing well after each addition.
- Stir in the raisins.
- Drop the batter into muffin pans that have been sprayed with cooking spray.
- Bake at 400°F (200°C) for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a healthier twist, you can substitute half of the shortening with applesauce or Greek yogurt. If you don't have raisins, try using chopped dates or cranberries for a different flavor. To enhance flavor, add a teaspoon of cinnamon or nutmeg. Make sure your baking powder is fresh for proper rising.
Serving Suggestions
These muffins are perfect for breakfast or as a healthy snack. Serve them warm with a pat of butter or a drizzle of honey. They also pair beautifully with a side of fruit or a dollop of Sour Cream Apple Dip for added creaminess. For a delightful brunch, consider serving with a fresh fruit salad.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag. To reheat, simply microwave for 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Health Muffins contains roughly 438 calories, with 9g protein, 90g carbohydrates, and 5g fat. It is an excellent source of iron (25% of the Daily Value) and calcium (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 980mg per serving (43% 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 use a different type of flour?
Yes, you can experiment with other flours like oat or almond flour, but be aware that this may change the texture and flavor. If using gluten-free flour, ensure it has a binding agent, as whole wheat flour provides structure in this recipe.
How do I know when the muffins are done baking?
Muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs attached. Keep an eye on them during the last few minutes of baking to avoid overcooking. Every oven is different, so check around the 18-minute mark.
Can I make these muffins vegan?
Yes, you can make these muffins vegan by replacing the egg with a flaxseed meal or chia seed mixture (1 tablespoon of seeds mixed with 2.5 tablespoons of water). Use a plant-based shortening or coconut oil instead of regular shortening, and ensure your milk is non-dairy.
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).