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With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa.
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Nutritional Facts 1 serving equals 192 calories, 7 g fat (1 g saturated fat), 37 mg cholesterol, 189 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Brown Sugar Oat Muffins in Country February/March 2002, p49
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Jun. 08, 2013 by Feen
I added chocolate chips but they were still too bland.... maybe some chopped apple would give them some flavor.
Reviewed on Sep. 27, 2012 by katiecarr27
Easy vegan conversion. Everyone loves this in my family and at parties!
Reviewed on Jan. 10, 2012 by amandakaye747
As is, this recipe is just OK. But add a teaspoon of cinnamon and a handful of rum-soaked raisins, and they are wonderful!
Reviewed on Dec. 07, 2011 by grandmaperson
I had hoped that they would be much better than they turned out. I bake muffins all the time, but these were very gritty & dry. I think that too much whole wheat flour was called for in the recipe. I probably won't make them again.
Reviewed on Dec. 01, 2011 by tnewell
The base recipe is good. I added 1 tap of cinnamon (I thought it was 1/2, but I grabbed the wRong spoon), a dash of pumpkin pie spice and chopped up a small granny smith. I only had a 1/2 cup of whole wheat flour so I used that and substituted all purpose flour for the rest. Came out really tasty. I'll use all whole wheat flour next time. Texture wasn't cake like, just right.
Reviewed on Jun. 01, 2011 by jicook13
i liked these but was not crazy about them but i do want to try with the cinnamon
Reviewed on Apr. 17, 2011 by linsvin
Just what those muffins needed was a teaspoon of cinnamon. Good recommendation. Not too dense, will put this in the recipe box!
Reviewed on Nov. 20, 2010 by marciaoakley
I used all white all-purpose flour and added a tsp. of cinnamon like others had suggested. These muffins are really good!
Reviewed on Nov. 19, 2010 by vicki1968
These muffins are really good. I am always trying to find a healthy snack for my kids to eat. They really liked them. I did add 1 tsp of cinnamon and 1/2 tsp nutmeg. Great recipe. I will be making these again
Reviewed on Nov. 19, 2010 by nebraskagirl
These muffins are great! I used skim milk instead of 2% just because that's all I had on hand. I also added 1 tsp. cinnamon and 1/2 cup of raisins. They are so good. Sweet but not too sweet.
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