Whole Wheat Muffins Recipe

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These moist and tender muffins have a nice whole wheat flavor.—Arlene Bontrager, Haven, Kansas

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Whole Wheat Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup milk
1/3 cup vegetable oil
1/2 cup chopped pecans

Directions

In a large bow, combine the flours, brown sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in pecans.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 13-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 219 calories, 11 g fat (2 g saturated fat), 38 mg cholesterol, 206 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Whole Wheat Muffins in Country Woman September/October 2002, p35

Big Batch Baked Goods

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