Home Baking Association
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White Whole Wheat Muffins

If back to school means back to busy mornings at your house, don't let the hectic rush force you to sacrifice breakfast. Fast and simple, this recipe yields a healthy and delicious way to start your morning.

Step-by-Step Instructions

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!

*White whole wheat flour. Regular whole wheat flour may be substituted.

Prep Time: 10 Minutes

Total Time: 12-15 Minutes

Servings: 12

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

Recipe provided by Wheat Foods Council, a member of
the Home Baking Association