Whole Wheat Muffins with 2013-05-25
Lots of Variations
Average Member Rating
(5 / 5)
8 people rated this recipe
- Yield : 12 to 14
- Servings : 12 to 14
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
This information is per serving.
Calories from Fat55
If you are looking for healthy snack recipes, these whole wheat muffins may be just what you are looking for.
They are light and delicious, but cut the less than healthy white flour in half, using whole wheat flour as well.
See more tips for these muffins below the recipe.
Whole Wheat Muffins
- 1 cup whole wheat flour
- 1/4 cup wheat bran
- 3/4 cup white flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1/3 cup honey
- 3/4 cup raisins
Preheat the oven to 400°F.
Combine the flours, wheat germ, baking powder and salt in a mixing bowl. Make a well shape in the center of the dry ingredients. Combine the egg, milk, oil and honey in another bowl. Add the wet ingredients to the dry ingredients stirring just until moistened. Stir in the raisins. Spoon the batter into greased muffin pans.
Bake your muffins at 400°F for 15 minutes. Makes 14 muffins or 12 if you fill the cups just a bit more.
- Make sure you don not overmix the muffin batter. It results in muffins that are not as tender as they could be.
- Add chopped apple or chopped rhubarb instead of raisins if you prefer. Chop them both fairly finely, into about 1/2″ squares.
- Add 3/4 cup chopped walnuts for added crunch and nutrition.
- Spice up your muffins a bit by adding 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients before stirring them together.
- Golden raisins work well in this recipe but use the kind you prefer.
- You can replace the raisins with an equal amount of finely chopped dates if you are a date fan.
The whole wheat flour adds a bit of wheat bran to the recipe and makes the muffins so much healthier. Whole grains are what we are looking for and our bodies need, for added fiber and nutrition. Feel free to replace all of the flour with whole wheat flour. Just sift the flour first, as whole wheat flour can be heavier.
I have also included 1/4 cup of wheat germ to the recipe for more nutrition.
This recipe uses honey instead of sugar to sweeten. Honey has the same amount of carbohydrates as sugar and the same calories, but is generally thought of as more nutritious because it has other micro nutrients.
Honey also adds a lovely flavor and texture to the muffins.
Of course you can replace the honey with brown sugar if you prefer, or with a brown sugar and sugar substitute blend, but if you do be sure to add 1/4 to 1/3 cup more milk to the recipe to make up for the lack of liquid volume from the honey.
Replacing the honey with something like stevia or coconut sugar (both much lower in carbs than sugar and quite healthy) and adding more milk to make up for the lack of liquid as mentioned above makes this a much better diabetes recipe. It lowers the carb count a lot. That said, if you need diabetic recipes and can tolerate the bit of honey in this recipe, it’s pretty healthy.
I have marked this recipe as good for diabetics because it is a pretty healthy recipe with just 1/3 of a cup of honey to sweeten the whole recipe. That said, always follow the recommendations of your health care provider about your diet.
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