Hillsborough House Inn Breakfast Muffins

Serves: 5
Total Calories: 529
Yield: 12 Muffins


1 cup whole wheat pastry flour
1 cup unbleached flour
1/2 cup whole wheat flour
1/4 cup dark brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup oat or wheat bran
1 1/4 cups skim milk
1 cup sweet potato puree
2 large egg whites
1/4 cup molasses
2 teaspoons grated orange peel
1/2 cup currants
1/4 cup coarsely chopped roasted walnuts
1/2 cup honey crunch wheat germ
1/4 cup dark brown sugar
1 tablespoon margarine softened


1. To prepare the topping, combine the nuts, wheat germ, and brown sugar in a small bowl. Add the softened margarine and stir to combine. Set aside.

2. Preheat the oven to 400°F.

3. Sift together all the dry ingredients, except the bran, in a large bowl. Then add the bran and stir to combine.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine.

5. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir.

6. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with the topping mixture, taking care to spread it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

7. Bake for 15 to 20 minutes.

8. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 529
Calories from Fat: 66

This Hillsborough House Inn Breakfast Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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