Wholemeal Muffins

Wholemeal Muffins


137 people made this

Tasty wholemeal muffins that are best buttered and enjoyed warm. You can freeze the batter and make them any time. Dress them up with berries or nuts if you like.

Jenn Hall

Serves: 12 

  • 1 cup (120g) plain flour
  • 1 cup (120g) wholemeal flour
  • 1/2 cup (100g) white sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) milk
  • 1/3 cup (80ml) vegetable oil
  • 1 egg

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat oven to 200 degrees C. Grease bottoms only of 12 muffin cups or line with paper cases.
  2. In a medium bowl combine flours, sugar, baking powder and salt; mix well. In a small bowl combine milk, oil and egg; blend well. Combine dry and wet ingredients all at once; stir until just combined (batter will be lumpy).
  3. Fill muffin cases 2/3 full. Bake for 20 to 25 minutes or until knife inserted in centre comes out clean. Cool 1 minute before removing muffins from tin. Serve warm.

Prepare muffins ahead of time

You can make the batter the night before by spooning the mixture into your muffin tin, covering and refrigerating so all you have to do in the morning is pop it into the oven (add 3 minutes to bake time). Even better, freeze right in the muffin pan and then pop the batter balls out and into a resealable bag. Pull out as many as you want, plop back into the muffin tin and bake (add 5-7 minutes to bake time). Never have an excuse not to have fresh-baked muffins in the morning again!

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