Whole Wheat Muffins

Muffins and a bowl of soup…what a feast!

Dump in a Bowl

  • 5 teaspoons Rumford or Ener-G baking powder (3 if other brand)
  • 1/3 cup powdered milk (optional)
  • Stir to mix

Dump in

  • 2 cups cold water or milk
  • Small quantity of molasses to give the muffins a golden brown color (optional)
  • Stir to mix

Vary the amount of water and flour to get proper thickness of batter (to get moist muffins, make the batter slightly thin). Place in buttered muffin tins and bake at 400 degrees (F) for about 15 minutes or until brown.

Enjoy with honey, sorghum, jam, etc. If you would like a sweet muffin, add sugar, honey, or molasses to the mixture.

Makes about 16 muffins.

Whole Wheat   Muffins

Advertisements

5 Responses to Whole Wheat Muffins

  1. Angela Files says:

    I think you forgot something very important in the recipe

    • Allen says:

      Well, lets see. It’s been years since I made muffins, so I can’t use my memory of the recipe, but in looking at the recipe, I would guess it is eggs. At least 1, and probably 2 eggs. I use the waffle/pancake relatively often, and sometimes I forget to put the eggs in. The waffles taste OK, but they stick to the iron even though I’ve buttered the iron.

      What do think I left out?

  2. Deb says:

    How about the whole wheat flour???? I know I use it when I make anything with whole wheat. How much should we use please?
    Thank you!
    Deborah

    • Allen says:

      Flour… oh yeah, I didn’t notice that. I think I’m getting blind in my old age. When I converted this recipe from a traditional web site to a blog, I didn’t proof read the results. I no longer have the recipe, and my memory isn’t very good…. Try 1 cup whole wheat flour and 1 cup cold water or milk and then vary the liquid to get the right consistency. Please let me know your results. I will also experiment with the ingredients to get a good combination.

  3. Jan says:

    For many years I searched for a bran muffin that wasn’t dry and was very healthy. If you would like to try a muffin that is hearty and has molasses in it, here’s one that is my family’s favorite.

    Blueberry Bran Muffins

    2 cups flour 1 cup Veg. Oil
    1 TB Kosher Salt 1 cup Dark Molasses
    1 TB Baking Powder 3 eggs
    1 TB Baking Soda 2 cups wheat bran
    2 cups sour cream 2 cups frozen blueberries
    1 cup sugar

    Preheat oven to 350
    Whisk flour, salt, baking powder, and baking soda together in a small bowl.
    Whisk sour cream, sugar, molasses and eggs together in a large bowl.
    Whisk dry ingredients into large bowl
    Add bran and stir.
    Add frozen berries and stir just until distributed.
    Put about 2/3 cup into each muffin cup.
    Bake until toothpick inserted comes out clean.
    Cool 10 minutes in pan, then remove and cool completely on racks.

Leave a Reply to Angela Files Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s