Wheaties Muffins Recipes

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WHOLE WHEAT MUFFINS



Whole Wheat Muffins image

The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!

Provided by Jenn Hall

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
1 cup whole wheat flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1 egg

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.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g

WHOLE WHEAT ENGLISH MUFFINS



Whole Wheat English Muffins image

This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.

Provided by Taste of Home

Time 40m

Yield about 10 muffins.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar, divided
1/4 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
3 tablespoons butter
3/4 teaspoon salt
1 large egg, beaten
1 cup whole wheat flour
3 cups all-purpose flour, divided

Steps:

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake at 375° for 8 minutes or until bottom is browned. Turn muffins over; bake 7 minutes longer or until second side is browned. Remove from pans to wire racks to cool. Store in the refrigerator. To serve, split with a fork and toast.

Nutrition Facts : Calories 246 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.

WHOLE WHEAT MUFFINS



Whole Wheat Muffins image

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 30m

Yield 12 muffins

Number Of Ingredients 9

1/2 cup melted unsalted butter, more for greasing tins
2 1/2 cups whole wheat flour, preferably pastry flour
3/4 to 1 cup sugar, depending on sweetness of fruit
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables
1 egg, beaten
1/2 cup buttermilk

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.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 162 milligrams, Sugar 3 grams, TransFat 0 grams

HERBED WHEAT MUFFINS



Herbed Wheat Muffins image

Shirley Glaab's perfectly seasoned muffins are just the thing for scooping up that last drop of soup or stew. They're also great with a cup of tea in the afternoon, writes Shirley from Hattiesburg, Mississippi.

Provided by Taste of Home

Time 35m

Yield 6 muffins.

Number Of Ingredients 12

3/4 cup whole wheat flour
2/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons beaten egg
2/3 cup buttermilk
2 tablespoons honey
2 tablespoons butter, melted
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon

Steps:

  • In a small bowl, combine the flours, cornmeal, baking powder, salt and baking soda. Combine the egg, buttermilk, honey and butter; stir into dry ingredients just until moistened. Fold in basil and tarragon. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 196 calories, Fat 5g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 293mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein.

WHEAT GERM MUFFINS



Wheat Germ Muffins image

Make and share this Wheat Germ Muffins recipe from Food.com.

Provided by mj Sergent

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

1 egg
1/2 cup brown sugar
1 1/4 cups nonfat milk
1/3 cup butter or 1/3 cup margarine, melted
1 cup flour
1/4 teaspoon salt
4 teaspoons baking powder
1 cup wheat germ

Steps:

  • Preheat oven to 425 degrees.
  • In large bowl, beat together the egg, sugar, milk and butter.
  • Mix into the milk mixture the flour, salt and baking powder.
  • Batter may be lumpy.
  • Fold in one cup wheat germ.
  • Spoon mixture into greased muffin tins.
  • Bake for 20 minutes.

TENDER WHOLE WHEAT MUFFINS



Tender Whole Wheat Muffins image

Simple whole wheat muffins are wonderful paired with soup or spread with a little jam for breakfast. -Kristine Chayes, Smithtown, NY

Provided by Taste of Home

Time 30m

Yield 10 muffins.

Number Of Ingredients 8

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2-1/2 teaspoons baking powder
1 teaspoon salt
1 large egg, room temperature
1-1/4 cups whole milk
3 tablespoons butter, melted

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.

Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 393mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

100% WHOLE WHEAT MUFFINS



100% Whole Wheat Muffins image

Very nice muffins with a high health factor. I haven't had these stick around long enough to worry about freezing any. For their portraits I dressed them up with walnut halves on top. Pretty much any firm fruit (raisins, cranberries, cherries, dried apricots, etc) or chopped nuts can be added as desired.

Provided by Annacia

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups whole wheat flour
1/2 cup peanut butter
1/2 teaspoon salt
3 teaspoons baking powder
2 beaten eggs
1 cup milk
3 tablespoons brown sugar or 1 1/2 tablespoons Splenda brown sugar blend
2 tablespoons melted butter or 2 tablespoons margarine

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.

Nutrition Facts : Calories 186.8, Fat 9.4, SaturatedFat 3.2, Cholesterol 38.9, Sodium 277.1, Carbohydrate 21.2, Fiber 2.8, Sugar 4.5, Protein 7.1

CLASSIC WHEAT BRAN MUFFINS



Classic Wheat Bran Muffins image

This is a wonderful bran muffin that my Mom always made and now I carry on the tradition. This recipe came from the back of Rogers Wheat Bran. Quick to make, plus the recipe doubles well and freezes excellent.

Provided by Katherine in Alberta

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups rogers wheat bran
1 cup buttermilk (or 1 tbsp. lemon juice added to 1 cup milk)
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins (I use 3/4 cup)

Steps:

  • Preheat oven to 350.
  • Mix together Rogers Wheat Bran and buttermilk; let stand.
  • Combine the vegetable oil, egg, sugar and vanilla and add it to the bran-buttermilk mixture, this is now your first mixture.
  • Mix flour, baking powder, baking soda and salt.
  • Add to the first mixture, stir until just blended and add the raisins.
  • Line muffin tins with baking cup papers and spoon into baking cup papers using all the batter.
  • Bake at 350 for 15 to 20 minutes.
  • Note: I bake mine for only 15 minutes and find them much moister.

WHEATIES MUFFINS



Wheaties Muffins image

From Libbie's very old black book. Just basic muffin; I think a school recipe or off a Wheaties cereal box.

Provided by Dienia B.

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 8

1 cup flour
4 tablespoons sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 egg
1/2 cup milk
4 tablespoons shortening, melted
2 cups cereal, Wheaties wheat flake cereal

Steps:

  • Sift together flour, sugar, salt, and baking powder.
  • Stir in egg and milk.
  • Add melted shortening.
  • Fold in Wheaties.
  • Fill greased muffin tins 2/3 full.
  • Bake for 20 to 25 minutes in a moderately hot oven at 400 degrees Fahrenheit.

Nutrition Facts : Calories 104.9, Fat 5.1, SaturatedFat 1.4, Cholesterol 16.9, Sodium 198.8, Carbohydrate 12.9, Fiber 0.3, Sugar 4.2, Protein 1.9

APPLESAUCE-WHEAT GERM MUFFINS



Applesauce-Wheat Germ Muffins image

Make and share this Applesauce-Wheat Germ Muffins recipe from Food.com.

Provided by Carol Bullock

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

1 1/2 cups unbleached flour
1 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
egg substitute, equal to one egg (Ener-G is good)
1/2 cup brown sugar
1/3 cup vegetable oil
1 cup applesauce
1/2 cup soymilk or 1/2 cup rice milk
2 teaspoons sugar
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 425 degrees F.
  • In large bowl, combine flour, wheat germ, baking powder, baking soda, salt, cinnamon and nutmeg.
  • In medium bowl, beat egg replacer with brown sugar, oil, applesauce and soy milk.
  • Mix with dry ingredients just until evenly moistened.
  • Spoon into muffin tins.
  • Mix 2 teaspoons of sugar and 1/4 teaspoon cinnamon and sprinkle on top of muffins.
  • Bake for 15-17 minutes.

WHOLE WHEAT STRAWBERRY MUFFINS



Whole Wheat Strawberry Muffins image

This is an awesome recipe! Quick, super wholesome, and kid-friendly.

Provided by Jenny Harmon

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 9

¾ cup nonfat milk
⅓ cup nonfat cherry yogurt
⅓ cup egg substitute
1 ¾ cups all-purpose flour
1 cup whole wheat flour
¾ cup granular sucralose sweetener (such as Splenda®)
1 tablespoon baking powder
1 teaspoon salt
2 cups chopped strawberries

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  • Combine milk, yogurt, and egg substitute in a small bowl. Whisk lightly.
  • Mix all-purpose flour, whole wheat flour, sweetener, baking powder, and salt together in a large bowl. Toss in strawberries and stir to coat with flour. Pour in milk mixture and stir together. Fill the prepared muffin cups evenly with batter.
  • Bake in the preheated oven until tops bounce back from the touch or a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 10 minutes; remove from the pan.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 25.3 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 300.8 mg, Sugar 2.7 g

WHOLE WHEAT AND NUTS MUFFINS



Whole Wheat and Nuts Muffins image

Great-tasting whole wheat muffins with walnuts and a little spice. Also reduced in fat, especially if one uses skim milk.

Provided by Laura M.

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 11

1 cup unbleached all-purpose flour
1 cup whole wheat flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
1 cup plain nonfat yogurt
1 cup milk
1 teaspoon vanilla extract
½ cup chopped walnuts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
  • Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.

Nutrition Facts : Calories 151.8 calories, Carbohydrate 26.9 g, Cholesterol 2 mg, Fat 3.5 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 379 mg, Sugar 10.6 g

WHOLE WHEAT APPLE MUFFINS



Whole Wheat Apple Muffins image

A delicious low-fat muffin. Children love them. If desired, add a few raisins and/or some chopped nuts.

Provided by JJOHN32

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

2 cups whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¾ cup nonfat milk
2 egg whites
¼ cup vegetable oil
¼ cup honey
1 cup chopped apples

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
  • Lightly beat egg whites.
  • In a separate bowl mix dry ingredients thoroughly.
  • In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy.
  • Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 23 g, Cholesterol 0.3 mg, Fat 5 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 235.9 mg, Sugar 7.8 g

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2012-02-22 In a medium mixing bowl, combine flours, baking powder, salt, shredded wheat and any herb or spices your using (cinnamon) In a large mixing bowl, beat egg, sugar or malt syrup, milk, oil and lemon juice together. Add dry ingredients and any “add-ins” (apples) and mix until just combined. Place batter in muffin cups till 3/4 full.
From goodfoodnotmuchtime.com


DELICIOUS 100% WHOLE WHEAT CHOCOLATE MUFFINS - CAMILA MADE
2020-09-27 Position a rack in the center of the oven and preheat to 425 °F. Line a standard 12-cup muffin pan with paper liners. In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract. In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
From camilamade.com


WHOLE WHEAT BANANA MUFFINS RECIPE - THE DUCHEZ KITCHEN
2021-08-17 In a large bowl, mash the bananas with a pastry blender. Add in the eggs, olive oil, vanilla extract, honey, and milk. Mix until combined. Add the dry ingredients or flour mixture to the banana mixture. Mix well until combined. Pour the batter into the prepared muffin pans and bake for about 18-20 minutes.
From theduchezkitchen.com


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