These little muffins are the perfect accompaniment to a meal since they are not very sweet, but (optionally) contain some raisins for interest. They take only one bowl to whip up and contain things I always have in my cupboard. They are an emergency carb item for veg-laden meals that I want to make appeal to Ant a bit more!
I made up a batch the other night and took the leftovers to work to fill the four o'clock hunger gap. This is the part of the day I find more troublesome and I am always on the lookout for low sugar, nutritious snacks to munch on.
The recipe is adapted from the More-with-Less cookbook, where they are made with graham flour.
Whole Wheat Gems
adapted from More-With-Less Cookbook (World Community Cookbook)
makes 15 small muffins
1 c (120g) graham or whole wheat flour
1 c (125 g) white flour
1 t baking soda
1/4 c dark brown sugar
1/2 c (75 g) raisins (optional)
1 egg, beaten
1 c milk
3 T oil or melted margarine
Preheat the oven to 375 F/190 C.
Mix the dry ingredients in a large bowl. Add the wet ingredients and stir only until combined.
Fill muffin cups and bake for 12 - 15 minutes.