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Basic Whole Wheat Muffins

Basic Whole Wheat Muffins

There is nothing like a good whole wheat muffin.  They are so filling and so healthy.  This recipe allows for adding what you like to make all varieties of muffins.  I usually triple the recipe so I can freeze some for a quick breakfast or snack.  I prefer to mill wheat to make my flour but you can certainly use store-bought whole wheat flour.  By using whole wheat it slows down the absorption rate into your blood stream making these muffins glycemic friendly.  The whole millet added to the batter gives them a crunchy texture with a nutty flavor and oh so good for you.  Hot out of the oven with some butter – nothing better.  

A Tidbit Tip Best way to measure honey, mayo and other foods that are hard to remove from the measuring cup.  You just push them - I like to say plop them out.

A Tidbit Tip
Best way to measure honey, mayo and other foods that are hard to remove from the measuring cup. You just push them – I like to say plop them out.

 

A Tidbit Tip Add whole millet for a nutty, crunchy  flavor and texture.

A Tidbit Tip
Add whole millet for a nutty, crunchy flavor and texture.

 

Basic Whole Wheat Muffins
Yields 12
A delicious Basic Whole Wheat Muffin recipe that you can add different ingredients like blueberries, peaches, apples bananas etc. to make lots of varieties of muffins.
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Ingredients
  1. 2 1/4 cups whole wheat flour (King Arthur ) I used freshly milled flour (hard red)
  2. 1 tsp salt
  3. 1 tsp soda
  4. 1 tsp baking powder
  5. 1 tsp cinnamon
  6. 1 tsp nutmeg
  7. 1 tsp vanilla
  8. 1 cup buttermilk
  9. ( you can make buttermilk with 1 cup milk, add 1 tablespoon vinegar let sit 15 minutes)
  10. 1 egg slightly beaten
  11. 1/2 cup oil ( I used olive oil)
  12. 1/2 cup honey
  13. 1/4 cup whole millet (do not grind - will add crunch and texture to muffins)
Instructions
  1. Preheat oven to 375 degrees
  2. Measure dry ingredients into mixing bowl. Add liquids and mix just until well blended.
  3. Add millet mix well. (If adding fruit add now and mix well)
  4. Drop by spoonfuls into greased 12 cup muffin or 24 mini muffin pan.
  5. Bake for large - 16 minutes for small - 8 minutes.
  6. Check to see if done with toothpick inserted in middle of muffin comes out clean
Different varieties of muffins
  1. 1 cup fresh or frozen fruit like blueberries or chopped peaches
  2. 2-3 mashed bananas
  3. 2 med. apples diced or grated
  4. When adding fruit may need extra time for cooking.
Adapted from Bread Beckers
Adapted from Bread Beckers
Tidbits of Joy http://tidbitsofjoy.com/

 

 

 

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