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Whole Wheat Muffins: Recipe
Muffins are an ideal way to begin your morning. A homemade, whole wheat muffin with a cup of fair trade coffee gets your mind and body ready. Now, mind you, a muffin is not a substitute for breakfast but is a part of a good morning meal. We think of them as the pre-breakfast snack, I wake up many mornings hungry but do not want to make or eat breakfast right away.
I’d rather sit and enjoy a cup of 2 of coffee before making a meal but can’t enjoy the coffee without a snack. Sometimes a banana is fine or some yogurt but there are many mornings when a muffin is more satisfying than either.
I am not a fan of most store bought muffins; they are too big, too sweet or too soft. I enjoy homemade. They may not look as pretty but on a taste and nutritional level they beat most muffins that I can buy.
They are also cheaper by the dozen and I do not have too leave the house to get them. A few minutes the night before and voila muffins for breakfast, or for that later night snack when you wake up hungry and just have to eat something if you want to get back to sleep.
I do not have much experience with baking, apple pie and oatmeal cookies and bread with my old bread maker but these muffins are delicious so I am on my way to improving my baking abilities.
Whole Wheat Muffins
· 13/4 cup whole wheat pastry flour
· 1 tbsp wheat germ
· 2 tsp non-alum baking powder
· 1/2 tsp cinnamon
· 3 tbsp unrefined vegetable oil
· 3 tbsp honey
· 3/4 cup skim milk
- Mix dry and liquid ingredients in separate bowls, then combine and mix thoroughly.
- Fill 6 to 8 oiled muffin tins full.
- Bake at 375 F for 12 to 15 minutes.
- Mini-muffins will rise better than regular muffins.