Whole-Wheat Muffins
Rise and shine, fellow foodies! Start your day on a wholesome note with a batch of heavenly Whole-Wheat Muffins. Join me as I guide you through the steps of creating these delectable treats that will leave you craving for more.
Equipment
- muffin tins
- 1 large bowl
- 1 separate bowl
- 1 nonstick spray
- plastic wrap
- foil
Ingredients
- 1½ cups whole wheat pastry flour
- ½ cup all purpose flour
- 1 cup skim milk
- ¼ cup apple juice concentrate
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract (omit if making a “savory” version)
- 2 tablespoons canola or olive oil
Instructions
- Preheat the oven to 350 degrees and lightly spray a 6 cup jumbo (or 12 cup standard) muffin tin with nonstick spray.
- Combine flours, baking powder, baking soda and salt in a large bowl and stir well to combine. In a smaller, separate bowl combine the milk, oil, juice concentrate and vanilla extract (if making a sweet variation) and whisk well to blend.
- Add the wet ingredients to the dry ingredients and stir until just moistened. Dive the batter evenly between the muffin cups and bake for about 20 minutes (or until a toothpick inserted in the center of a muffin comes out clean.
- Transfer the muffins to a wire rack to cool for at least 10 minutes before removing them from the pan.
- If you will be freezing a portion of the muffins, allow them to cool completely before wrapping them in plastic wrap, and then in foil.
Video
Notes
For a delightful twist, add a handful of fresh blueberries or diced apples to the muffin batter. The burst of fruity goodness will elevate the flavors and make these muffins even more irresistible. Don't be afraid to get creative and experiment with your favorite fruits!
CTA: Try this mouthwatering variation and let me know in the comments how it turned out for you. Happy baking!
CTA: Try this mouthwatering variation and let me know in the comments how it turned out for you. Happy baking!