Wheat Muffins

Wheat Muffins

Whisk together in a bowl:

1 cup white flour

1 cup whole wheat flour

½ cup brown sugar

4 tsp. baking powder

½ tsp. salt
Spices, optional (see below)

Mix in another container and add to the bowl with the dry ingredients:

1 cup milk (for lighter muffins, add ¼ cup more milk)

2 eggs, beaten
1/3 cup cooking oil

Mix wet and dry ingredients lightly just until all dry ingredients are moistened. Stir in additions, if desired (see below). Bake in greased tins or tins lined with muffin papers for about 15 minutes at 400°. Makes twelve regular-sized muffins.

Note on the baking temperature
We've agreed that the original temperature (425°) from the original recipe does not work in our ovens and with our pans. Tiffany bakes them at 400° (low altitude) and Eliza bakes them at 375° (high altitude), and we adjust the cooking time based on that. They can cook in 12-20 minutes, based on the size of the muffin and the temperature of the oven. When in doubt, start looking at them at the shorter time, but don't be upset if they take a bit longer.

Additions and variations

You can modify this basic recipe. Try adding spices, nuts, or fruit, or use juice instead of milk. You may have to reduce the oven temperature to 350° and cook for 20 minutes if you add more liquid or add juice and fruit.

Optional additions:

½-1 tsp. cinnamon, nutmeg, mace, etc.

½-1 cup nuts, chopped peaches, diced apples, blueberries, dried cranberries, chocolate chips, coconut, wheat sprouts, etc.

1 Tb. poppy seeds and 1 tsp. almond extract

Optional toppings:

Sprinkle cinnamon sugar or nuts on top of the muffins before baking.

Tiffany's Notes: These were a big favorite in our family when we were growing up.  I distinctly remembering nibbling off the top corner edge of the muffins before cutting them open to put butter and jam on them.  We would usually eat them for breakfast.  In my family now we eat them for breakfast or with dinner. 

Hopefully you know the easy way to fill muffin tins—with an ice cream scoop...

In recent years I've taken to adding a cinnamon streusel topping on our muffins.  One of my daughters made a simple combination of flour, margarine, sugar and cinnamon to top these muffins. 

I like to spray my tins, but you can also use paper liners. You may need to adjust your baking temperature and time based on what works best with your oven and pans. 

Happy muffin making!