Master Recipe for Whole Wheat Muffins

Posted by
Rate It!
Master Recipe for Whole Wheat Muffins
Add your photo!
Ingredients
10
Count
Nutrition
108
Calories
Total time
37
Minutes
Comments Print recipe

Ingredients:

  • 1 3/4 cups whole wheat flour
  • 1/2 tsp salt
  • 1/3 cup honey
  • 1/3 cup maple syrup
  • 3/4 cup nonfat milk
  • 1/3 cup canola oil

Directions:

  1. Position the rack in the center of the oven and preheat the oven to 400°F To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
  2. Whisk the whole wheat flour, all-purpose flour, baking powder, and salt in a medium bowl until well combined. Set aside.
  3. In a large bowl, whisk the eggs until lightly beaten, then whisk in the honey and maple syrup until smooth, about 30 seconds. Whisk in the milk, oil, and vanilla. Finally, stir in the prepared flour mixture until incorporated.
  4. Fill the prepared tins three-quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 22 minutes, or until the muffins have rounded, cracked tops and a toothpick inserted in the center of one muffin comes out with a few moist crumbs attached.
  5. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the pan. Cool the muffins for 5 minutes more on the rack before serving. These freeze well. If storing or freezing the muffins, cool completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 3 months in the freezer.
  6. WHOLE WHEAT BUTTER-TOPPED MUFFINS: Melt 2 tablespoons unsalted butter. Brush the muffin tops with the melted butter after they’ve baked for 18 minutes. Continue baking as directed.
  7. WHOLE WHEAT CHOCOLATE CHIP MUFFINS Mix 1 cup semisweet chocolate chips into the batter after the flour mixture.
  8. WHOLE WHEAT CINNAMON RAISIN MUFFINS: Add 1 teaspoon ground cinnamon and 1/2 cup raisins with the whole wheat flour.
  9. WHOLE WHEAT CRANBERRY WALNUT MUFFINS: Add 1/3 cup dried cranberries and 1/3 cup chopped walnuts along with the whole wheat flour.
  10. WHOLE WHEAT JAM MUFFINS: Fill the muffin tins one-third full; gently spread the batter to the rims. Add 1 teaspoon jam to each muffin, then divide the remaining batter equally among the tins, covering the jam.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 107.99 Kcal (452 kJ)
Calories from fat 30.7 Kcal
% Daily Value*
Total Fat 3.41g 5%
Cholesterol 15.03mg 5%
Sodium 56.79mg 2%
Potassium 103.36mg 2%
Total Carbs 17.52g 6%
Sugars 6.91g 28%
Dietary Fiber 0.32g 1%
Protein 1.88g 4%
Iron 0.8mg 5%
Calcium 43.7mg 4%
Amount Per 100 g
Calories 289.85 Kcal (1214 kJ)
Calories from fat 82.4 Kcal
% Daily Value*
Total Fat 9.16g 5%
Cholesterol 40.33mg 5%
Sodium 152.43mg 2%
Potassium 277.42mg 2%
Total Carbs 47.02g 6%
Sugars 18.54g 28%
Dietary Fiber 0.85g 1%
Protein 5.05g 4%
Vitamin C 0.1mg 0%
Iron 2.2mg 5%
Calcium 117.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top