100 Whole Wheat Muffins Recipes
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
100% WHOLE WHEAT CINNAMON RAISIN MUFFINS
This healthy breakfast recipe is a great way to use up leftover cereal!
Provided by Alisa Fleming
Categories Breakfast
Time 35m
Yield 9 Muffins
Number Of Ingredients 12
Steps:
- Preheat your oven to 400ºF, and line or grease 9 muffin cups.
- In a large bowl, whisk together the water, egg, cereal, and raisins. Let them sit and soak while you measure out your dry ingredients.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- Returning to the cereal bowl, stir in the honey, applesauce and oil. Gently stir in the flour mixture, until everything is just combined. Do not overmix.
- Pour the batter evenly into the 9 muffin cups. They will be rather full.
- Bake the muffins for 15 to 20 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Nutrition Information Serving size 1 muffin Calories
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
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
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100% WHOLE WHEAT BLUEBERRY MUFFINS | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (345)Total Time 25 minsServings 12Calories 220 per serving
- 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.
FRUIT, NUT, OR BERRY (OR WHATEVER ... - 100 DAYS OF REAL …
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4.3/5 (60)Total Time 20 minsCategory Breakfast, Snacks & Appetizers, TreatsCalories 119 per serving
- Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together – do not overmix.
- Now here is the fun part. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice. If you have 5 or 10 minutes extra (and some anxious helpers) do not add anything to the muffin batter before continuing with the next step.
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- Grind 2-3 cups of white wheat to make your flour. You will have leftover whole wheat flour. I use a Nutrimill to grind my wheat, and I love it!
- Whisk together oil, egg, salt, brown sugar, milk, baking soda, and vanilla extract in a large mixing bowl.
PUMPKIN MUFFINS (MADE WITH 100% WHOLE WHEAT FLOUR)
From homemadebycaroline.com
Category Breakfast, Dessert, SnackTotal Time 37 minsEstimated Reading Time 5 mins
- Preheat oven to 350°F. Line a muffin pan (or two) with liners so that you have 15 prepared muffin cups.
- To a medium-large mixing bowl, add flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, and salt. Whisk to thoroughly combine.
- In a separate large mixing bowl, combine pumpkin puree, oil, brown sugar, maple syrup, eggs, milk, and vanilla. Whisk to thoroughly combine.
WHOLE WHEAT ENGLISH MUFFINS | ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (8)Category BreadCuisine AmericanTotal Time 18 hrs 25 mins
- In a large mixing bowl, whisk together the flour, salt and instant yeast. Add the milk to the bowl followed by the honey and oil. Stir with a rubber spatula until combined. Cover bowl with a tea towel or plastic wrap, and place in the refrigerator overnight or up to 4 days. (Note: I have not tested storing the dough longer than 1 day.)
- On baking day: remove the dough from the refrigerator 2 hours before you plan to bake the English muffins. After the 2 hours, dissolve the baking soda in the warm water. Add it to the batter and stir to combine. Let the dough rest 10 minutes.
- Meanwhile, heat a griddle or cast iron skillet (or other skillet) over medium heat. Mist the griddle and the inside of the rings with spray oil, then dust the inside of the rings with cornmeal (I dunked each ring into the bag of cornmeal.) Cover the cooking surface with as many rings as it will hold, then dust the pan inside the rings with more cornmeal. Lower the heat to low to medium-low — you’ll have to use trial and error to find the right temperature.
- Using a ⅓ cup measure, scoop dough into the rings. It’s OK if the dough doesn’t fill the ring completely initially — it will spread and rise as it cooks. Sprinkle tops of dough with more cornmeal. Cook for 10 to 12 minutes, peeking underneath with a spatula every so often to ensure griddle is not too hot. If muffins are browning too quickly, turn the griddle down. Flip muffins, and cook for another 10 to 12 minutes. (This will feel interminable. Be sure to have a crossword puzzle nearby.) When both sides are evenly golden brown and crisp, transfer muffins to cooling rack. Let cool briefly (enough for rings to cool), then pop out rings. Let the muffins cool for at least 20 minutes before splitting them open with a fork.
100% WHOLE WHEAT ENGLISH MUFFINS - BAKED BY AN INTROVERT®
From bakedbyanintrovert.com
Reviews 53Calories 125 per servingCategory Yeast Bread
- In a small saucepan, warm the milk and honey over low heat until it reaches 105-115ºF. Remove from heat, stir in the yeast and set aside for 5 mins. Whisk in the egg and melted butter.
- Add the flour and salt to the bowl of a stand mixer. Fit the mixer with the dough hook attachment. Turn the mixer on low speed and gradually pour the yeast mixture into the flour.
- Continue to beat on low until all the flour is incorporated, stop and scrape down the sides and bottom of the bowl as needed. Turn the speed up to medium and mix for about 4 minutes, until the dough is smooth and sticky.
- Scrape the dough into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover with plastic wrap and set in a warm place to rise for 45 minutes or until doubled in size.
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