About Us
Resources
About Wheat, Fiber & Grains
News Room
Grain Talk Blog
Recipes & Photos
   NEW SFS Quantity Recipes - TESTED
   100% Whole Wheat
   Appetizers/Snacks
   Baked Goods
   Breakfast/Brunch
   Desserts
   Heart Healthy Recipes
   Pasta and Entrees
   Sandwiches/Wraps
   Sides
   Submitted Recipes
   Whole Wheat
   View All
Glossary
35th Anniversary Cookbook
Mom, the Everyday Athlete
"Just for Kids!"
Membership
Home
Search This Site
What's New!


The Wheat Foods Council honors you and moms across America with “Mom, the Everyday Athlete,” an education campaign empowering moms to nourish and energize their inner athlete.

Recipe of the month
Greek Wrap

Recipe Details
The following are details for the recipe you selected. If you have made this recipe we would like to hear your comments - please complete the form below. Also, we encourage you to submit your recipes that promote eating grains.
<< Return to Recipes List
Full Page | 3x5 Card | 4x6 Card |  Email This Recipe
Whole Wheat Muffins
Ingredients:
1/2 cup margarine or butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon baking soda
1 egg
1/4 teaspoon vanilla
1 cup milk, 2%
2 cups whole wheat flour *
Directions: Preheat oven to 400°F. Have ingredients at room temperature.

Line the muffin tin using paper baking cups or use cooking spray to coat the bottom of the muffin tin.

With electric mixer; cream margarine, granulated sugar, brown sugar and baking soda together, scraping bowl with spatula.

In a small bowl, using a fork, beat together the egg and vanilla; add to creamed mixture. Beat until light and fluffy. Add the milk to the creamed mixture. Gradually add the whole wheat flour and lightly stir the ingredients together so dry ingredients are barely moistened. Over mixing will make the muffins tough with tunnels.

Fill muffin tins 2/3 full and bake 15 to 17 minutes or until browned and done. Remove from muffin tin and cool on wire rack.

Safety Tip: Do not lick the spoon or eat the batter, because the recipe contains raw egg and can make us ill — especially young children. Wait until the batter is baked and then enjoy!

Using Kansas white whole wheat flour makes a golden whole grain muffin.

*White whole wheat flour — for list of suppliers go to www.kswheat.com.
Servings: 12 muffins
Calories/Serving: 231
Nutrition: One muffin provides approximately: 231 calories; 5 g protein; 34 g carbohydrates; 9 g fat (1 g saturated); 19 mg cholesterol; 3 g fiber; 14 mcg folate; 1 mg iron; 120 mg sodium.
Source: Wheat Foods Council
Average Rating:
<< Return to Recipes List
Comments about this recipe
Jean Smith 1/19/2007 9:01 AM
I am always looking for whole wheat recipes, and this one was excellent! We raise whole white wheat in North Dakota, and grind it ourselves. I love trying new recipes. With this muffin recipe, I added a dash of cinnamon and raisins. Chopped walnuts would have been a good addition too!
maria eugenia 10/28/2006 2:25 PM
I made them using baking powder instead of baking soda ( 2 1/2 teaspoons). I add shredded almonds and pecans into the mix .
And also used real butter. They are great!! Thanks!
Write a review for this recipe
Your Name:
Rate this recipe (1 - low, 5 - high):
Comments:
 
© 2008 The Wheat Foods Council Contact Us | Site Map | Privacy Policy