|Nutritional Guidelines (per serving)|
|Servings: 12 muffins (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Try this basic recipe for whole wheat muffins—courtesy of the Wheat Foods Council—made with whole wheat flour. Though the recipe calls for two full cups of whole wheat flour, many prefer to make whole wheat baked goods with a mixture of half whole wheat and half white flour.
You can use this basic recipe for whole wheat muffins and add in whatever you'd like, such as nuts, blueberries, or even chocolate chips.
If you like these whole wheat muffins, you might also like these old-fashioned oatmeal muffins with blueberries, or, for a lower-fat, egg-free and dairy-free option, try one of these vegan muffin recipes.
Gather the ingredients.
Pre-heat oven to 400 F. Line the muffin tin using paper baking cups or use cooking spray to coat the bottom of the muffin tin.
Using an electric mixer, cream together the margarine, granulated sugar, brown sugar, and baking soda, scraping the bowl with a spatula.
In a separate small bowl, using a fork, beat together the egg and vanilla.
Add to creamed mixture. Beat until light and fluffy.
Add the milk and then gradually add the whole wheat flour and lightly stir the ingredients together just until combined. Don't overmix your muffin batter!
Fill muffin tins 2/3 full.
Bake 15 to 17 minutes or until browned and done.