I am always on the lookout for a new muffin recipe. Especially one that is on the healthy side. I use half whole wheat in several of my muffin recipes, but I’ve never tried an entirely whole wheat muffin. Erin at The Sister’s Cafe posted this recipe on her blog and gave them such great reviews I just had to try them. Boy am I glad I did. My entire family loved them! They did not even know that they were eating healthy. I cut back on some of the sugar and they were still plenty sweet. Give ’em a try.
Whole Wheat Muffins
1/2 tsp salt
3/4 cup brown sugar (original recipe called for a full cup)
1 cup milk
1/2 tsp baking soda
1 tsp vanilla
2 cups freshly ground whole wheat flour (I used white wheat)
1/2 cup chopped dates or Craisins (optional)
Mix together all ingredients except flour. Stir in flour. Pour into well greased muffin tins. Bake at 350° for about 15 minutes. Let cool in pan for about 5 minutes before removing to cooling racks.
-Makes 1 1/2 dozenNotes
-I’ve tried dates and craisins, but you could use any dried fruit your family likes. Or you could just leave it out.