Whole Wheat Muffins

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!"
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Ingredients

servings 172 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  2. 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.)
  3. 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.

Reviews

Read all reviews 109
  1. 136 Ratings

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Most helpful positive review

They were delicious, moist and fluffy. I made some changes as suggested by other members. I used 2 cups of whole wheat flour, added 1 tea spoon cinammon and 1/2 of nutmeg. I substitued the sugar...

Most helpful critical review

These could be good if you make some changes. They tasted decent when they came out of the oven, but when the cooled off they became very hard. Use apple sauce instead of oil, to make moist. ...

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They were delicious, moist and fluffy. I made some changes as suggested by other members. I used 2 cups of whole wheat flour, added 1 tea spoon cinammon and 1/2 of nutmeg. I substitued the sugar...

I thought these muffins were pretty good. I tried to be healthy and used 2 cups whole wheat flour and substituted applesauce for the oil. I will make again. Thank You.

For some variation, substitute apple sauce for vegetable oil and add 1 tsp. ground cinnamon and 1 tsp. ginger. The smell will warm your whole house.

I modified this a lot -- used 1 1/2c whole wheat, 1/2c oatmeal. Replaced 1/2 the white sugar with brown sugar, used applesauce instead of oil and added a lot of spices: cinnamon, nutmeg, ginger...

i used all whole wheat flour (no white flour), added about 1/3 cup of chocolate chips and sprinkled sugar on the tops of these before baking and they came out awesome!

These could be good if you make some changes. They tasted decent when they came out of the oven, but when the cooled off they became very hard. Use apple sauce instead of oil, to make moist. ...

I used a few different suggestions from other reviews. I recently had my gall bladder removed and I am trying to make recipes with low fat ingredients. I substituted applesause(homemade) for th...

Very good, basic muffin recipe. Can be easily adapted by adding fruit, etc. Add chopped chives to the batter and a cube of cheese in the center of each muffin tin before baking for "dinner" muff...

i needed a quick, healthy muffin recipe for my 2 stepkids...I only made have the recipe and subsituted a scant cup of Splenda for the sugar and used applesauce and cinnamon as recommended. My k...

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