Great Muffins
Delicious whole wheat muffins with fruity raisins and a hint of orange, perfect for breakfast or snacks, offering hearty flavor and wholesome ingredients.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix dry ingredients: whole wheat flour, wheat bran, salt, baking soda, and nutmeg.
- Add grated orange rind, chopped apples or mashed bananas, raisins, and chopped raisins to the dry mixture.
- In a separate bowl, beat eggs and then stir in honey, molasses, cooking oil, and vanilla.
- Combine wet ingredients with dry ingredients and mix until just combined.
- Pour batter into greased muffin tins.
- Bake in preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before serving.
Tips & Substitutions
For a fluffier texture, consider sifting the whole wheat flour before mixing it with other dry ingredients. If you don't have honey, you can substitute it with maple syrup or agave nectar. Feel free to add in some chopped walnuts or pecans for extra crunch, or swap the raisins for dried cranberries to complement the flavors, as seen in recipes like Cranberry Apple Cobbler.
Serving Suggestions
These muffins make a great breakfast option and can be served warm with a spread of butter or cream cheese. Pair them with a cup of coffee or tea, or enjoy them as a snack with a side of yogurt. They also pair beautifully with Strawberry Chantilly for a delightful dessert twist.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to three months. To reheat, simply microwave for 15-20 seconds or warm them in a preheated oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Great Muffins contains roughly 472 calories, with 3g protein, 68g carbohydrates, and 16g fat. It is an excellent source of iron (41% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 891mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, all-purpose flour can be used in place of whole wheat flour, but it may result in a lighter texture. Keep in mind, the muffins will have less fiber and nutrients, so consider mixing in some bran for a healthier option.
What can I substitute for eggs in this recipe?
You can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes to thicken. This will help bind the ingredients similarly to eggs.
How can I adjust the sweetness of the muffins?
If you'd like less sweetness, reduce the amount of honey or molasses by a quarter. Alternatively, you can add more ripe bananas, as they naturally sweeten the muffins while keeping them moist. Adjusting the sweetness can enhance the overall flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).