Honey Whole Wheat Muffins
Naturally sweetened with honey, these whole wheat muffins are the perfect snack or breakfast for the entire family.
Equipment
- Muffin tin
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour or 160 grams soft or 185 grams hard wheat berries
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup honey
- 1 cup milk
- ½ cup olive oil
- 2 large eggs
- 1 cup raisins, nuts, etc. optional
Instructions
- Grind wheat berries if needed.
- In a large bowl mix dry ingredients. If using raisins or other mix-ins, stir them into the flour to coat.
- In second bowl, whisk together oil, milk, eggs, and honey.
- Add the dry mix into the wet until just incorporated.
- Grease muffin pans or add muffin papers and fill to ½ inch below tops.
- Allow muffins to rest for 15 minutes while oven preheats to 375°F.
- When oven is ready, bake for approximately 18-20 minutes, testing with a toothpick at 15 minutes to see if it comes out clean.
- After 10 minutes of cooling in the pan, remove to a rack to cool completely.
Notes
- Store in an airtight container on the counter for up to 3 days.
- Muffins freeze beautifully!
Nutrition
Serving: 1muffinCalories: 334kcalCarbohydrates: 57gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 30mgSodium: 450mgPotassium: 214mgFiber: 3gSugar: 24gVitamin A: 73IUVitamin C: 1mgCalcium: 119mgIron: 2mg
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