June 10th, 2008
Who would have known, a 100% whole-wheat muffin recipe can actually be moist and delicious! Rachel and I typically have a big breakfast/brunch on the weekends and make a huge mess in the kitchen doing so. I woke up a bit earlier than Rachel and decided to make her muffins the other morning as part of our regimen. Now Rachel doesn’t usually like the whole-wheat goodness like I do so I wanted to do it right. Well, taking some hints from my chocolate chip-cookie recipe (they were also so moist and delicious!), I whipped some muffins up that topped them all! To help support local and more humane food practices you can try using milk from a local dairy, eggs from your local farmer’s market (or neighbor/co-worker as we do), and other locally produced goods as they are available near you. Here’s what I did:
- 2 cups 100% whole wheat flour
- 1 teaspoon baking soda
- 1 1/4 cups 1% milk (or buttermilk)
- 2 egg whites, lightly beaten
- 1/3 cup cold butter cut up into small bits
- 1/2 cup brown sugar (this helps with the moistness)
- 2 Tablespoons honey
- 1.5 cups fresh or frozen blueberries
- Preheat that ol’ oven to 350 degrees fahrenheit
- Fill your muffin tin with unbleached paper cups
- Beat the butter, egg whites and brown sugar until they become fluffy
- Mix in the milk and honey
- Next mix in the whole wheat flour and baking soda just until it is combined
- Add the blueberries carefully and fold them in so they don’t get too crushed
- Fill up your muffin cups 2/3 — you should get anywhere between 12 and 24 depending on the size of your muffin pans. I made about 20.
- Bake for about 30 to 35 minutes then enjoy the best whole-wheat muffins you ever have had!
I hope you enjoy them!