• Versatile Whole Wheat Muffins

    MH900440577

    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!

    Ingredients:

    • 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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