Andrew Scrivani for The New York TimesMost muffins sold in bakeries are just cupcakes in disguise. But in this week’s Recipes for Health, Martha Rose Shulman shows how to make homemade muffins into a tasty, healthful source of whole grains.
Muffins don’t have to be cloying — a bit of natural sweetener is all that’s required to make them taste like a treat. And they don’t have to be calorie-laden confections.
This week, you’ll find it’s possible to make muffins with a number of nutritious ingredients, particularly whole grains. Muffins made with buckwheat or cornmeal offer great taste and nourishment — without the feeling that you’re chewing on rocks.
Even if you don’t think of yourself as a baker, take a stab at this week’s recipes. They’re easy and come together quickly.
Here are five healthful ways to make homemade muffins.
Buckwheat and Amaranth Muffins: Muffins made with buckwheat or cornmeal offer great taste and nourishment.
Carrot Cake Muffins: Unlike so many cloying carrot cakes, these muffins are just slightly sweet.
Steel-Cut Oatmeal and Blueberry Muffins: Use leftover oatmeal in these moist, nourishing muffins.
Rye and Cornmeal Muffins With Caraway: These flavorful muffins go well with hearty soups and smoked fish.
Savory Cornbread Muffins With Jalapeños and Corn: With soup and a salad, this muffin makes a wonderful lunch.
