Quick Easy Moist Whole Wheat Muffins Food

100% WHOLE WHEAT MUFFINS

Steps:

• Pre-heat oven to 375 degrees F.
• Stir together the dry ingredients.
• In a separate bowl, stir together the liquid ingredients.
• Combine both sets of ingredients, mixing only until the dry ingredients are moist. Bake in greased or papered muffin tins for 20 minutes.

WHOLE WHEAT MUFFINS

Steps:

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

WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
• Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

HEARTY WHOLE GRAIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
• Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
• Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.

TENDER WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened., Fill greased muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

WHOLE WHEAT BANANA OAT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl.
• Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well. Add 1/2 the flour mixture and stir to combine. Add remaining flour mixture and stir. Stir nuts into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

MASTER RECIPE FOR WHOLE WHEAT MUFFINS

Steps:

• Position the rack in the center of the oven and preheat the oven to 400°F To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
• Whisk the whole wheat flour, all-purpose flour, baking powder, and salt in a medium bowl until well combined. Set aside.
• In a large bowl, whisk the eggs until lightly beaten, then whisk in the honey and maple syrup until smooth, about 30 seconds. Whisk in the milk, oil, and vanilla. Finally, stir in the prepared flour mixture until incorporated.
• Fill the prepared tins three-quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 22 minutes, or until the muffins have rounded, cracked tops and a toothpick inserted in the center of one muffin comes out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the pan. Cool the muffins for 5 minutes more on the rack before serving. These freeze well. If storing or freezing the muffins, cool completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 3 months in the freezer.
• WHOLE WHEAT BUTTER-TOPPED MUFFINS: Melt 2 tablespoons unsalted butter. Brush the muffin tops with the melted butter after they've baked for 18 minutes. Continue baking as directed.
• WHOLE WHEAT CHOCOLATE CHIP MUFFINS Mix 1 cup semisweet chocolate chips into the batter after the flour mixture.
• WHOLE WHEAT CINNAMON RAISIN MUFFINS: Add 1 teaspoon ground cinnamon and 1/2 cup raisins with the whole wheat flour.
• WHOLE WHEAT CRANBERRY WALNUT MUFFINS: Add 1/3 cup dried cranberries and 1/3 cup chopped walnuts along with the whole wheat flour.
• WHOLE WHEAT JAM MUFFINS: Fill the muffin tins one-third full; gently spread the batter to the rims. Add 1 teaspoon jam to each muffin, then divide the remaining batter equally among the tins, covering the jam.

BASIC WHOLE WHEAT MUFFINS

Steps:

• Mix all dry ingredients thoroughly, including raisins.
• Make a well in the center of dry ingredients and add egg, milk and oil.
• Mix only until dry ingredients are moist.
• Fill greased muffin pans half full.
• Bake at 375F for 15 minutes.