Whole Wheat Muffins

Whole Wheat Muffins

107

"The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!"

Ingredients

{{adjustedServings}} servings 172 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  2. In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
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Reviews

107
  1. 133 Ratings

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They were delicious, moist and fluffy. I made some changes as suggested by other members. I used 2 cups of whole wheat flour, added 1 tea spoon cinammon and 1/2 of nutmeg. I substitued the sugar...

I thought these muffins were pretty good. I tried to be healthy and used 2 cups whole wheat flour and substituted applesauce for the oil. I will make again. Thank You.

For some variation, substitute apple sauce for vegetable oil and add 1 tsp. ground cinnamon and 1 tsp. ginger. The smell will warm your whole house.