- 12
Ingredients
- 1 1/2 cups (6 oz) white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 2 tablespoons melted butter
- 2 tablespoons honey
- 1 cup cooked oatmeal
Preparation
Step 1
Most of the muffins I make are pretty sweet, but this one’s not. It’s perfect for serving with savory dishes, salads or soups; but it would also be great for breakfast topped with some good preserves.
This recipe is adapted from The Fanny Farmer Cookbook, but I updated it a little by using honey in place of sugar and swapping out the all-purpose flour for white whole wheat. If you don’t have those things, you can always revert back to the original recipe and use all-purpose flour and sugar in place of honey.
1 1/2 cups (6 oz) white whole wheat flour
Preheat oven to 400 degrees F. Grease 12 muffin cups thoroughly.
Mix the flour, baking powder and salt together in a bowl.
In a second bowl, beat together the egg, milk, butter and honey.
Pour the egg mixture into the flour mixture and stir until almost fully mixed, then stir in the cooked oatmeal. Divide equally among muffin cups and bake on center rack for about 18 minutes or until edges are lightly browned.
Makes 12 muffins
White Whole Wheat Flour Peanut Butter Chocolate Chip Cookies
I love the changes you make, I would use WW Flour and honey too. I’m sticking these on the menu plan for later in the month! Thanks!
These are so good! To me there are a nice healthy alternative to a biscuit. They would be great with strawberries and honey drizzled on top. I followed your recipe with the white whole wheat flour and honey. This is recipe is a keeper. Thanks Anna!
I meant to say regular whole wheat flour. Sorry.
So if it makes 12 regular sized ones, would you say it makes about 36 mini ones?
I learned once that if the oil/butter you add to the batter is warm (warmer than room temperature) the muffins will end up “flat”. Sometimes I like them like that, but otherwise I just melt the butter until it’s creamy, or I put the batter in the fridge before I put on the oven.. and usually that is enough time.. when the oven is warm, the batter is “cold” enough..
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