How to make Whole Wheat Muffins

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    Whole Wheat Muffins

    Benefits of Whole Wheat Muffins

    Whole Wheat Muffins make a perfect option for my kids tiffin. I have explained the benefits of whole wheat in my Multigrain bread recipe and you can see the nutritional value of eating whole wheat in that recipe. However, making a muffin with whole wheat solves two things. First it satisfies the craving that anyone with sweet tooth will have. Second, you will ensure that it’s not only sweet that is going in their body, but you are feeding them with a lot of nutrition within your healthy whole wheat muffins.

    What is a Muffin?

    Google defines muffins as a small domed spongy cake made with eggs and baking powder. Is that all? Not really.

    People just love muffins and I don’t think I know anyone who does not like them. Muffin is a refined version of the original name “Moofin”. I am sure muffin sounds lot rhythmic than moofin. As much as Americans love them, my child also loves them in breakfast. It’s a popular dessert in America and a great party sider.

    If you like to understand the popularity of muffins in America then let me tell you that February 20th is celebrated as National Muffin Day.

    Why I love Muffins?

    By now you would have known that I, just like my kid, love muffin. There are a few reasons to love muffins over cupcake. Ok, I did not mean to confuse you here. Cupcakes are miniature cake in the shape of a muffin that is always going to be sweet and will have frosting on top. Whereas muffins can be sweet, moderate sweet and savory. Muffins are so very versatile and that’s one of the major reason of me liking them so much. Moreover you have complete freedom to make muffins the way you like them. You can keep them healthy as much as you want and include them in your breakfast or keep it sweet and include eat them as dessert.

    Eggless Whole Wheat Muffins

    Alright, so the Google says that muffins are made of eggs. And I wanted to make a completely eggless whole wheat muffin. Essentially, I was trying to defeat the definition Google gives. So, I had to run through many recipes and tried most of them before I could get my no-fail recipe. This eggless whole wheat muffin recipe suits to all those who do not eat eggs. This wheat muffin recipe is great for calorie conscious people too. These have the goodness of whole wheat and olive oil.

    It is healthy and yet satisfies my child craving of eating muffins. He seems to be enjoying the extra attention that his peers give him during the lunch time when most of them want a bite from his muffin. To make these little crunchy and colorful, I added walnut and tutti-frutti to it. These are spongy, moist and melts-in-the-mouth. What else you need in a muffin?

    Ingredients

    Use Conversion Table to convert cups into grams

    Items Quantity
    Whole Wheat Flour 1 ½ cup
    Milk 1 cup
    Olive Oil 1/3 cup
    Sugar ½ cup
    Salt ¼ tsp
    Vinegar 1 tbs
    Baking Soda 1 tsp
    Baking Powder 1 tsp
    Vanilla Essence 1 tbs
    Tutti Frutti 2 tbs
    Walnuts (Chopped) ¼ cup

    Recommended Ingredients Recommended Tools

    Calories Count

    Total Calories  1792.55
    Total Servings 12 Muffins
    Calories per Serving  149.37

    Instructions

    In a bowl, add milk, sugar, vanilla essence and oil. Mix it well till sugar dissolves.

    Sift together the flour, baking powder, baking soda and salt in a separate bowl.

    Start adding dry ingredients into wet ingredients and fold gently. There should be no lumps.

    Add tutti-frutti and walnuts to the batter.

    Add vinegar and set aside the mixture for 5 minutes.

    Set muffin liners in muffin tray.

    Fill each cavity upto ¾.

    Preheat the Oven at 180 degree Celsius for 10 minutes.

    Bake the muffins at 180 degree Celsius for 25 minutes or until toothpick comes out clean.

    Let the muffins cool down and then serve.

    How to make Whole Wheat Muffins
    Print Recipe
    Servings Prep Time
    6 People 10 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Servings Prep Time
    6 People 10 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    How to make Whole Wheat Muffins
    Print Recipe
    Servings Prep Time
    6 People 10 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Servings Prep Time
    6 People 10 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Ingredients
    Servings: People
    Instructions
    1. In a bowl, add milk, sugar, vanilla essence and oil. Mix it well till sugar dissolves.
    2. Sift together the flour, baking powder, baking soda and salt in a separate bowl.
    3. Start adding dry ingredients into wet ingredients and fold gently. There should be no lumps.
    4. Add tutti-frutti and walnuts to the batter.
    5. Add vinegar and set aside the mixture for 5 minutes.
    6. Set muffin liners in muffin tray.
    7. Fill each cavity upto ¾.
    8. Preheat the Oven at 180 degree Celsius for 10 minutes.
    9. Bake the muffins at 180 degree Celsius for 25 minutes or until toothpick comes out clean.
    10. Let the muffins cool down and then serve.
    Recipe Notes
    1. You can choose your own choice dry fruits and nuts.
    2. I got 12 muffins using these measurements.

    Disclaimer: Opinions expressed within this article are personal. The calories count is indicative using Google as a reference point. The links carry affiliate links. If you click and buy Sonlicious will get a small commission that helps in keeping the blog up and running. The brands gave nothing to recommend their product.

    7 COMMENTS

    1. Hi mam…….
      Why did u used olive oil here…….
      Don’t it gives odour to the cake
      Wht other oil can be used?
      Can we use melted ghee or melted butter

      • Hi Nithya,
        The choice of oil is completely yours. I feel olive oil is comparatively healthier so use it. Feel free to use rice bran oil, sunflower oil or butter. Ghee might be tricky as it will solidify at lower temperature.

        Sonia

        • Thanks for your immediate reply mam.
          We r using ground nut oil at home for cooking….
          So i have used the same for the cake….
          But the colour of the cake turned light brown and not white(incase of using maida)…
          .is this because of using ground nut oil????
          Also the crust of the cake is little hard….can u tell me why????
          Thanks in advance

          • Hi Nithya,

            Ground nut oil has its own strong flvour and color. I do not use ground oil in my bakes. I will not be able to comment on the outcome if you have used ground nut oil.

            Sonia

    2. 1. If I leave out the dry fruits and nuts will any of the measurements be impacted?
      2. What is the role of vinegar?

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