Sunday, July 14, 2013

Basic Whole Wheat Muffins

This is my go-to, basic muffin recipe.  For muffins, I always use half all purpose flour and half whole wheat flour.  It makes the muffin just a bit heftier but the texture is still good, not rock hard or dry.  And it's easy to mix-and-match.

Here's a batch that's been stuffed with chocolate fudge -

Here they are with blueberries and streusel topping -

The recipe:

1 cup whole wheat flour
1 cup all-purpose flour, sift after measuring
1/2 to 3/4  cup muscovado sugar **
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 super jumbo egg (or 2 medium eggs)
1/3 cup canola oil or melted butter
1 cup whole milk
1 tsp pure vanilla extract

Preheat oven to 375*F.  Line 8 to 9 large muffin cups or 12 regular muffin cups with paper cups.

Combine the dry ingredients; set aside.  Mix together egg, oil/butter, milk and vanilla until well combined.  Add the dry ingredients and mix until only just combined (do not over-mix).

For variations, add in about 1 cup of - blueberries, raisins, nuts, chocolate chips, chopped dates, shredded cheese, chopped mangoes, etc.

Scoop batter into muffin cups and bake for 18 to 24 minutes; rotating tins halfway through baking time.

** I use 1/2 cup sugar when I add in sweet mix-ins; otherwise I use 3/4 cup.

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