What AREN’T muffins good for? I eat them as breakfast. Snacks. Brunch. Dessert even. Does everyone else go through cycles with breakfast? I Am only in the mood for certain foods when I wake up. Some days cereal sounds great and other days I want nothing to do it. Sometimes I am all about savory. But baked goods? Almost always am I down for a good baked carb. Donuts, muffins, pastries, paczkis (is that not a donut?), cinnamon rolls.
These keep me a little healthier, though. As I warned David, as I passed along a plastic bag full of these, “eat with a healthy snack mentality.” If you are expecting something dessert-y, you will be sorely disappointed by these whole wheat goodies.
BLUEBERRY WALNUT WHEAT MUFFINS
Makes 12 muffins
1 and 1/2 cups whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
2 tablespoons honey
1 teaspoon vanilla
1/4 cup vegetable oil
3/4 cup milk
1 cup berries
1 cup walnuts
Preheat oven to 400 degrees. Stir together dry ingredients. Incorporate eggs, honey, vanilla, oil, and milk. Fold berries and walnuts into batter until mixed throughout. Transfer batter into lined muffin pan and bake for 10-15 minutes.
- 1 and ½ cups whole wheat flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 eggs
- 2 tablespoons honey
- 1 teaspoon vanilla
- ¼ cup vegetable oil
- ¾ cup milk
- 1 cup berries
- 1 cup walnuts
- Preheat oven to 400 degrees.
- Stir together dry ingredients. Incorporate eggs, honey, vanilla, oil, and milk.
- Fold berries and walnuts into batter until mixed throughout.
- Transfer batter into lined muffin pan and bake for 10-15 minutes.
Adapted from 100 Days of Real Food.