Whole Wheat Muffins

By Hklbrries

Variation:

Whole Wheat Cranberry Walnut Muffins:
Add 1/3 cup dried cranberries and 1/3 cup chopped walnuts along with the whole wheat flour.

Ingredients

• 1 3/4 cups whole wheat flour
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs, at room temperature
• 1/3 cup honey
• 1/3 cup maple syrup
• 3/4 cup milk
• 1/3 cup canola oil
• 2 tsp vanilla extract

Preparation

Step 1

Preheat oven to 400 F. Spray a 12-cup muffin tin with cooking spray or insert paper liners into cups. Whisk together whole wheat flour, all-purpose flour, baking powder and salt until well blended. In a large bowl, whisk eggs until lightly beaten. Whisk in honey and maple syrup until smooth, about 30 seconds. Whisk in milk, oil and vanilla. Stir in flour mixture until incorporated. Fill prepared tins three-quarters full. Bake for 22 minutes, or until muffins have rounded, cracked tops. Cool on a wire rack for 10 minutes. Remove muffins from tin and cool an additional 5 minutes on the rack before serving.