I don’t normally buy a box mix to make muffins (not that there is anything wrong with that), but I did tweak these a little just to make it my own. However, I’ve come to the conclusion that in order to make a healthy muffin (one that is truly healthy) one needs a lot of ingredients, more specifically ingredients that I don’t normally keep in the house. Instead, I can achieve a great tasting and healthy muffin with the help of Hodgson Mill for a lot less money because it has all the uncommon ingredients in it already.
These whole wheat muffins are amazing! They have an “earthy crunchy” texture and flavor. (Yes, that’s a technical term my husband uses all the time.) Meaning, they are a hearty and slightly dense muffin, but they seriously taste great.
I couldn’t decide if I wanted plain whole wheat muffins or blueberry whole wheat muffins…so I went with both today. 🙂
Whole Wheat Muffins Recipe
(Makes 6 standard size muffins)
- 1 box (7 ounce) Hodgson Mill Whole Wheat Muffin Mix
- 1 tablespoon oil
- 3/4 cup 2% milk
- 1 egg
- 1/4 teaspoon ground cinnamon
- 1/2 cup fresh blueberries, optional
- Preheat the oven to 400 degrees F.
- Grease 6 muffin cups and set the pan aside.
- Mix the muffin mix, oil, milk, egg, and cinnamon just until blended. (Note: If you are making blueberry whole wheat muffins, add the blueberries here.)
- Scoop the batter evenly into the 6 greased muffin cups.
- Bake in the preheated oven for 15 minutes.
- Let the muffins rest for about 10 minutes in the muffin pan and then place them on a cooling rack to cool completely.
Store in an air tight container at room temperature or in a freezer friendly bag in the freezer.
Hodgson Mill produces a variety of products and in my local grocery store they are located in the “healthy food” aisle. I hope you have easy access to their muffin mix, but if you don’t then don’t be afraid to use the same principles in this recipe using another brand name. Of course I can’t guarantee that an alternative brand will be as healthy an option as using Hodgson Mill (that’s the attorney in me feeling the need to issue that disclaimer 😉 ).
As usual, muffins are super simple to make and you can whip them these up in very little time. In fact, you only need one bowl for this recipe! Wahoo for less dishes. 🙂
The batter is very thick. Be careful not to over mix so you don’t end up with tough muffins.
I love eating these muffins with peanut butter and jelly. Yum, yum!
If you’re feeling adventurous (aka in the mood for blueberries) then go right ahead. Simply mix them in with the rest of the ingredients according to my directions. I’m really lovin’ this one bowl wonder!
I chose not to add a topping to these muffins in the spirit of keeping them healthy and simple, but I’ve got some ideas for future ones. Hint, hint. 😉
I never thought I’d actually enjoy eating a whole wheat muffin. Let’s face it, they are not quite the same as a High Domed Chocolate Chip Muffin for obvious reasons. However, these whole wheat muffins are seriously delicious and I can eat these guilt free!
I wrap up each muffin individually and then pop them in the freezer. I reach for one when I want a quick breakfast on the go. By the time I eat it at work it’s already defrosted. If you want to eat it right away, just pop it in the microwave for 15 to 30 seconds and it’s as if the muffins just came out of the oven!
As I may have hinted earlier, I will absolutely be making other recipes using this whole wheat muffin base recipe so stay tuned!
Adapted from: Hodgson Mill
Note: Not a paid advertisement for Hodgson Mill. I’m just sharing my opinion.
In the mood for muffins? If you love chocolate and banana flavors then you’ll love these Chocolate Banana Muffins.
Maybe some Strawberry Muffins with Crumb Topping.
Or perhaps you’d like to try some Raspberry Spice Muffins with Crumb Topping.