On Superbowl Sunday, I made my mom’s white chili recipe and a batch of whole wheat muffins. I really like this muffin recipe because it is wholesome and ultra flexible. Much like my whole wheat scone recipe, this muffin recipe is a a healthy base in which you can add practically any goodies to. Go ahead, try mixing up a batch with dry fruit, fresh berries, or combine citrus zest with poppyseeds. You can make them savory with herbs and cheese, or spice them up with a Wintery mix of a 1/2 teaspoon cinnamon, 1/2 teaspoon mace, and a 1/4 teaspoon each: nutmeg, allspice, and ginger. That spicy version has me thinking about flavor combinations like apples and cinnamon, or shredded coconut and chocolate chips… the possibilities are absolutely endless! Whole Wheat Muffin Recipe: This recipe is from one of my favorite bread bibles. I purchased the 25th anniversary edition of the Tassajara Bread Book by Edward Espe Brown back in 1999, and it remains a favorite cookbook of mine – even today.
Ingredients you’ll need: I often double this recipe. I also use just 1/4 cup of honey for a doubled recipe. I prefer them to be less sweet.
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup oil or melted butter
1/4 to 1/2 cup honey or molasses
1 1/2 cups milk
Method: Preheat oven to 400 degrees.
Combine the dry ingredients. In a separate bowl, combine the wet ingredients. Fold the dry into the wet ingredients in as few strokes as possible, just until the flour mixture is combined into the wet ingredients. (There will be a few lumps.)
Spoon into greased muffin tins and bake for about 15-18 minutes.Since I planned to serve the muffins with the white chili, I made this batch without fruit, nuts, or any additional goodies. I simply put them on a plate, hot out of the oven with a pat of butter – what a perfect addition to our dinner! Tell me, if you were going to make this recipe, what flavor combinations would you put into this basic whole wheat muffin recipe?