100 Whole Wheat Muffins Recipes
100% WHOLE WHEAT BLUEBERRY MUFFINS
Make and share this 100% Whole Wheat Blueberry Muffins recipe from Food.com.
Provided by Carole Reu
Categories Quick Breads
Time 1h10m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Coat 12 muffin cups with cooking spray.
- Sift together the flour and baking soda.
- In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries.
- Pour the wet ingredients into the dry.
- Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
- Pour into muffin cups and bake 30 to 35 minutes.
Nutrition Facts : Calories 184.5, Fat 6.8, SaturatedFat 1, Cholesterol 1, Sodium 141.9, Carbohydrate 29.1, Fiber 2.5, Sugar 14.2, Protein 4.2
100% WHOLE WHEAT MUFFINS
Very nice muffins with a high health factor. I haven't had these stick around long enough to worry about freezing any. For their portraits I dressed them up with walnut halves on top. Pretty much any firm fruit (raisins, cranberries, cherries, dried apricots, etc) or chopped nuts can be added as desired.
Provided by Annacia
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375 degrees F.
- Stir together the dry ingredients.
- In a separate bowl, stir together the liquid ingredients.
- Combine both sets of ingredients, mixing only until the dry ingredients are moist. Bake in greased or papered muffin tins for 20 minutes.
Nutrition Facts : Calories 186.8, Fat 9.4, SaturatedFat 3.2, Cholesterol 38.9, Sodium 277.1, Carbohydrate 21.2, Fiber 2.8, Sugar 4.5, Protein 7.1
WHOLE WHEAT MUFFINS
The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- 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.)
- 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.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g
100% WHOLE WHEAT WHOLESOME MUFFIN MIX
Make and share this 100% Whole Wheat Wholesome Muffin Mix recipe from Food.com.
Provided by Salt Lake Meal Swap
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Mix dry ingredients together. For a bulk mix: double or quadruple the mix. Put mix in a Ziploc bag.
- Label mix bag with cooking instructions.
- To make 1 batch of muffins measure out 2 cups of Dry Mix.
- Preheat oven to 350°F.
- Mix all ingredients together.
- For banana chips or apple slices, crush and pre soak in 1/4 c more water let fruit stand until softened before baking.
- Spray oil on muffin tins.
- Fill muffin tins with batter.
- Bake at 350°F until golden 10-15 minutes.
Nutrition Facts : Calories 190.1, Fat 4.2, SaturatedFat 1, Cholesterol 16.5, Sodium 178.2, Carbohydrate 38, Fiber 3.5, Sugar 21.2, Protein 4.1
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- Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan (12 muffins); or line with paper baking cups, and grease the paper cups., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Whisk together the flour, brown sugar, salt, baking powder, baking soda, and cinnamon.
- Stir in the blueberries last., In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or yogurt., Pour the liquid ingredients into the dry ingredients, stirring just to combine., Spoon the batter into the prepared muffin cups, filling them full.
- A slightly heaped muffin scoop of batter is the right amount., Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired., Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean., Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool.
- Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature for several days; freeze for longer storage.
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