Monday, November 30, 2009

Mom's Muffins ~ Twisted!

My mom used to make these muffins on Saturday mornings... and it was a miracle if any of them were left by lunchtime! This is her exact recipe, but with my new twist... white whole wheat flour! I never use regular white flour anymore. In everything but bread, white whole wheat flour is a perfect substitute, it is healthier and has more fiber, but doesn't change the taste or texture!

Mom's Twisted Muffins
2 cups white whole wheat flour
1 cup milk
3 eggs
1 tsp vanilla extract (almond is also very good in these. Play around with flavor!)
1/4 cup canola oil
1/2 cup sugar
4 tsp. baking powder

1. Preheat oven to 350 degrees
2. Mix all wet ingredients in one bowl. Add dry ingredients and mix well.
3. Pour into lined muffin cups and bake for 20 minutes at 350.
Makes 12 - 15 regular sized muffins

The Verdict
Josh ate 3 of them and still wanted more. I guess he likes them just as much as I did when I was a kid! These freeze beautifully. I like them best fresh from the oven with a tiny bit of butter and grape jelly :)


Anonymous said...
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Julie said...

I haven't a clue what the comment before mine has to do with your goodness but just ignored it.
Anyways, can I use regular flour instead of the whole wheat kind? Or can I a whole wheat kind that's not the white kind? I have those two but not what you're recipe says.
They sound excellent so thought I'd ask.
Thanks and merry Christmas to you and yours.