Whole Wheat and Nuts Muffins

Whole Wheat and Nuts Muffins

11

"Great-tasting whole wheat muffins with walnuts and a little spice. Also reduced in fat, especially if one uses skim milk."

Ingredients

30 m {{adjustedServings}} servings 152 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  2. In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
  3. Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.
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Reviews

11
  1. 13 Ratings

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This recipe made very delicious and hearty wheat muffins. They were a great after school snack for the kids. I froze the rest and they were eaten in school lunches and for quick on-the-go brea...

Really good recipe. I also made some substitutions. I used 1.5 cup wheat flour and .5 cup white flour. I also substituted the white sugar for the brown sugar, the walnuts for almonds and the nu...

My husband raves about these muffins! (And I do, too!) I can hardly believe how healthy they are, for how good they taste! I did add cinnamon, because it is a favorite spice in this household...