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Best high fiber muffins recipe

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Best high fiber muffins recipe

Ingredients

Muffins

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2/3 cup sugar
  • 3/4 cup Hi-maize Fiber*
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon Cake Enhancer. optional, for tenderness
  • 1/3 cup milk
  • 3/4 cup (1 standard container) lemon, vanilla, or any other fruit-flavored yogurt, regular or low-fat (not nonfat)
  • 2 large eggs
  • 1/8 teaspoon Buttery Sweet Dough Flavor. optional but good or 1 teaspoon vanilla flavoring
  • 1/4 cup (4 tablespoons) butter, melted
  • 1 cup dried fruit, chopped if large Tropical Fruit Blend is a great choice
  • *Substitute all-purpose flour, if preferred, growing the quantity of milk to at least oneOr2 cup.

Topping

Muffins

  • 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 4 5/8 ounces sugar
  • 3 1/2 ounces Hi-maize Fiber*
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon Cake Enhancer. optional, for tenderness
  • 2 5/8 ounces milk
  • 6 ounces (1 standard container) lemon, vanilla, or any other fruit-flavored yogurt, regular or low-fat (not nonfat)
  • 2 large eggs
  • 1/8 teaspoon Buttery Sweet Dough Flavor. optional but good or 1 teaspoon vanilla flavoring
  • 2 ounces butter, melted
  • 4 1/2 ounces dried fruit, chopped if large Tropical Fruit Blend is a great choice
  • *Substitute all-purpose flour, if preferred, growing the quantity of milk to at least oneOr2 cup.

Topping

Muffins

  • 177g King Arthur Unbleached All-Purpose Flour
  • 131g sugar
  • 99g Hi-maize Fiber*
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon Cake Enhancer. optional, for tenderness
  • 74g milk
  • 170g (1 standard container) lemon, vanilla, or any other fruit-flavored yogurt, regular or low-fat (not nonfat)
  • 2 large eggs
  • 1/8 teaspoon Buttery Sweet Dough Flavor. optional but good or 1 teaspoon vanilla flavoring
  • 57g butter, melted
  • 128g dried fruit, chopped if large Tropical Fruit Blend is a great choice
  • *Substitute all-purpose flour, if preferred, growing the quantity of milk to at least oneOr2 cup.

Topping

Instructions

  1. Preheat the oven to 400°F. Gently grease and flour the wells of the muffin pan, or line the pan with paper liners, and grease the liners.
  2. Inside a medium-sized bowl, whisk together the flour, sugar, fiber, baking powder, salt, and cake enhancer.
  3. Whisk together the milk, yogurt, eggs, and flavor, and lightly stir in to the dry ingredients. Stir within the melted butter.
  4. Lightly stir within the fruit.
  5. Spoon the batter in to the prepared muffin cups, filling each nearly full. An amount (to slightly heaped) muffin scoop of batter for every muffin is effective here.
  6. Combine the topping ingredients, mixing until well combined and crumbly.
  7. Sprinkle an ample tablespoon of topping over each muffin.
  8. Bake the muffins for 16 to 18 minutes, until they have domed nicely and they are gently browned.
  9. Take away the muffins in the oven, and transfer these to a rack to awesome.
  10. Yield: 12 muffins.

Diet Information

  • Meal 1 muffin, 101g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 297
  • Energy 49
  • Total Fat 9g
  • Saturated Fats 5g
  • Trans Fat 0g
  • Cholesterol 54mg
  • Sodium 237mg
  • Total Carb 54g
  • Soluble Fiber 6g
  • Sugars 25g
  • Protein 6g

* The diet information deliver to this recipe is dependent upon the ESHA Genesis RD computer software. Substituting any ingredients may alter the published diet information.

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