Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Whole Wheat Dinner Muffins



Posts : 16500
Thanked : 805
Join date : 2013-01-12

Whole Wheat Dinner Muffins

Post by Lobo on Tue 12 Jan 2016, 5:53 pm

Whole Wheat Dinner Muffins

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 9
Known for its nutty, sweet flavor and aroma and its extra nutrition, whole-wheat flour is ground from the entire kernel of wheat. By contrast, in all-purpose (plain) flour the bran and germ have been removed. Commercial whole- wheat flours vary from fine to more coarsely ground; the grinds may be used interchangeably in recipes. To produce fine grinds, all parts of the grain are equally ground. Medium and coarse grinds have varying amounts of bran dispersed throughout.

  • Printer Friendly Version

  • 135


  • 1 1/4 cups whole-wheat flour or graham flour
  • 2 Tbs. yellow cornmeal
  • 3 Tbs. firmly packed light or dark brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs, separated
  • 3 Tbs. unsalted butter, melted, or sesame oil or olive oil
  • 1 cup buttermilk
  • 2 Tbs. sour cream or plain yogurt
  • 1 tsp. vanilla extract
  • 1 1/2 Tbs. sesame seeds for sprinkling
  • Unsalted butter for serving


Preheat an oven to 375°F. Grease 9 standard muffin cups; fill the unused cups one-third full with water to prevent warping.

In a bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt.

In another bowl, whisk together the egg yolks, butter, buttermilk, sour cream and vanilla until blended. Stir the buttermilk mixture into the flour mixture just until evenly moistened. The batter will be slightly lumpy.

In a clean bowl, using a mixer with spotlessly clean beaters on medium speed, or a balloon whisk, beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold the egg whites into the batter until blended.

Spoon the batter into the prepared muffin cups, filling each one level with the rim of the cup. Sprinkle the muffins with the sesame seeds.

Bake the muffins until they are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean. 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and serve warm or at room temperature, with butter. Makes 9 muffins.

Adapted from The Williams-Sonoma Cookbook, Edited by Chuck Williams (Free Press, 2008).

    Current date/time is Sat 22 Oct 2016, 12:21 am