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Making Whole Wheat Muffins

Category Muffins
It is becoming clear that adding more whole grains to our diet is healthy. Using whole wheat flour, in either its normal grind or the pastry flour alternative, is a good place to start. This guide contains recipes for making whole wheat muffins.


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By 0 found this helpful
October 31, 2018

So healthy and tasty. Freeze well too! I used all whole wheat flour for mine.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12


  • 1/2 cup wheat germ
  • 1 cup whole wheat flour
  • 1/2 cup unbleached flour
  • 1 1/2 tsp baking soda
  • 1/2 cup raisins
  • 1/4-1/2 cup honey
  • 1 (8oz) plain yogurt
  • 2 eggs
  • 1/4 cup oil


  1. Combine wheat germ, flours, baking soda and raisins in a bowl.
  2. In another bowl combine the honey, yogurt, eggs and oil.
  3. Pour the wet ingredients into the dry ingredients. Mix quickly and lightly to moisten the dry ingredients.
  4. Fill greased or paper-liner muffin cups 3/4 full.
  5. Bake at 400 F for 15 minutes or until done.
  6. Cool on a wire rack.
  7. Ad

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By 0 found this helpful
October 3, 2017

I love making muffins and freezing them for a quick breakfast on busy work-week mornings. I will write the recipe as written. I used all whole wheat flour, substituted 1/8 cup Truvia brown sugar blend, and used butter instead of margarine.

I want to thank Harlean for her suggestion to put the silicone muffin cups on a cookie sheet. The cleanup was so much easier!

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: 30 minutes max

Yield: 12

Source: More with Less cookbook


  • 1 cup white flour
  • 1 cup whole wheat flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1/4 cup margarine or butter
  • 1 egg
  • 1 cup crushed pineapple, undrained


  1. Preheat oven to 400 degrees F.
  2. Sift together the flours, baking powder and salt in a large bowl.
  3. In another bowl cream the margarine and sugar until fluffy. Add the egg. Blend well. Add the pineapple and mix well.
  4. Add the dry ingredients to the wet ones and stir until moistened.
  5. Fill muffin cups 2/3 full. Bake 15-20 minutes. Remove from tins at once. Serve hot.
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