Whole Wheat Muffins

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Whole Wheat Muffins

Eating well during the holidays

Cupcake Liners

“Faye drew a deep breath and plunged into the subject.”

East of Eden, John Steinbeck

Inspiration

Here I am, my little place on the web. I’m feeling bold. Sharing a mostly healthy recipe in December, who does that? Not a radical as advocating a ban on holiday shopping, but still. Soon enough I’ll be diving into the cookie season. There are spiced nuts, fancy cheese and candy. Eggnog and hot chocolate too. It’s a good time to eat well. To take care, especially of ourselves. To treat ourselves with kindness, after all, that is all we have. Nourishing our bodies during this time of too much, is a special holiday gift.

Essentials

Whole Wheat Flour

Save all the white flour for the holiday baking frenzy, these muffins are 100% whole wheat. There is just enough honey to take away any thoughts of bitterness, but not enough to call these muffins sweet. Adding a dollop of jam, or a drizzle of honey would be wonderful. Browning the butter brings notes of caramel which brightens the whole grain. I like this recipe with the zest of an orange, but it’s optional. Everything is paired down, no extras, that’s being saved for holiday baking. Right now enjoy a whole grain treat, the body gives thanks for your kindness.

Whole Wheat Muffins
5T unsalted butter
2-1/4C whole wheat flour
1t baking soda
1/2t baking powder
1/2t fine grain sea salt
1/2t cinnamon
1/2C Greek style yogurt
1 egg
1C 2% milk
1t vanilla extract
1/2C honey, fluid and pourable
1 orange, zested (optional)
  1. Heat the oven to 400°. Line a 12 cup muffin tin with paper cupcake liners or grease and flour the cups.
  2. Prepare the browned butter by melting the butter in a saucepan or skillet with a light colored or shiny interior on medium heat. At first the butter may sputter for a bit as the milk solids cook. Gently swirl the pan until the milk solids are a warm toasty brown at the bottom of the pan. Remove from heat and cool to room temperature.
  3. In a large bowl sift or shake though a sieve the flour, baking soda, powder salt and cinnamon. Pour the bran left in the screen into the bowl.
  4. In another bowl, whisk together the yogurt and egg. Then mix in the rest of the wet ingredients: milk, vanilla, orange zest and the cooled browned butter. Scrape all the browned bits and pieces of the butter into the bowl. Add the liquid ingredients to the bowl with the dry ingredients. Fold together just until combined. Do not over mix or the muffins will be tough.
  5. Fill the muffin cups almost to the top, distributing the batter evenly. In a standard size muffin tin, bake the muffins for 20-23 minutes. The smaller tin I used took 15 minutes. They will have domed tops and a cake tester inserted in the muffin will come out cleanly. Let cool in the pan 10 minutes and then remove them to a cooling rack.

Whole Wheat Muffins

Whole Wheat Muffins

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26 Responses to Whole Wheat Muffins

  1. Cinnamon and honey make these muffins flavorful and the Greek yogurt, so moist. Love the fact they are made from whole wheat flour… Breakfast and snack just became more delicious!

  2. It’s good to find something healthy amount all the Christmas treats . I’m glad you posted these delicious muffins that we can enjoy and not feel guilty. Have a joyful season.

    • Deb says:

      No holiday guilt intended! You know I adore sweets! Just a nudge to keep a bit of sanity during all the festive food frenzy. Happy holidays Gerlinde!

  3. Cathy says:

    I love the sound of these Deb. Tasty and healthy at the same time. 🙂

  4. Carol Sacks says:

    Love this antidote to the sugar-overload that is this season! Hope you’re having a lovely December, Deb!

  5. This is nice little recipe to know about. Browning butter makes such as difference, and I love that the sweetness is toned down, making it suitable for all palates (as those with a sweeter tooth can easily slather one in jam!)

  6. These muffins would be so delightful with tea and homemade jam. A lovely afternoon treat!

  7. I bet the browned butter enhances the nuttiness of the whole wheat…we need a little healthy this time of the year.

  8. I love these. What a great receptacle they would be for just a wonderful slab of good butter or some of the jams that we receive during the holiday season. Thanks for sharing something to offset the season’s calorie busters!

  9. If only I could grab one of these for breakfast right now! They look delicious, and the browned butter and yogurt must be great in them.

  10. Anne says:

    These whole wheat muffins look absolutely fabulous! This might actually be one of those breakfasts that sustains me until lunch 😀

  11. valentina says:

    This blend of ingredients sounds so divine. They are perfect — and in perfect, pretty paper cups. Festive and delicious. Happy Holidays! XOXO

  12. mjskit says:

    These look so light and moist for all whole week. Didn’t think it possible, but you did it. Love the use of honey and yogurt!
    Wishing you and your family a very Happy Holiday!!!! See you in 2016 Darlin!

  13. I’m always looking for a good whole wheat muffin recipe. So many disappoint, either too dense, sweet, or bland. This muffin will be the perfect treat come January when I will be very ready to transition from all the decadent sweets of the Holiday Season to something a bit healthier and nutritious.

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