• Versatile Whole Wheat Muffins


    A great big thank you to my wonderful mom for sharing this recipe in our Facebook community!  This recipe was adapted from a Gilmore City, Iowa church cookbook.  Swapping out sugars, the oil, leaving off the topping, and adding whatever fruit you like is what makes this recipe so versatile.  Love you, Mom!


    • 1 1/4 C brown sugar
    • 1/2 C Canola Oil
    • 1 large egg
    • 2 tsp vanilla
    • 1 C Buttermilk
    • 1 C Unbleached flour
    • 1 C Wheat flour
    • 1/2 cup wheat germ
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 2 tsp salt
    • Whatever fruit you desire, I used 2 mashed bananas and white raisins. Rhubarb or apples, chopped, sound good.

    Topping –

    • 1/3 C sugar
    • 2 tsp cinnamon
    • 1 T melted butter

    Preheat oven to 350. In 2 quart bowl, mix brown sugar and oil. Add egg, vanilla, buttermilk, fruit. Blend dry ingredients, add to wet ingredients, mixing with a fork until blended. Place in greased and floured muffin tins until 3/4 full (I used cup cake liners). Blend together topping and sprinkle over muffin batter.
    Bake at 350 for 15-20 minutes or until toothpick inserted in center comes out clean. These freeze well. Makes 30 regular sized muffins.

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