Whole Wheat Dinner Muffins

Name: Whole Wheat Dinner Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 15 -16 muffins
Ingredients: 2 ½ 2 ½ cups whole-wheat flour; 4 4 tablespoons yellow cornmeal; 6 6 tablespoons firmly packed light or dark brown sugar; 4 4 teaspoons baking powder; 1 1 teaspoon baking soda; 1 1 teaspoon salt; 4 4 large eggs; 6 6 tablespoons butter; 2 2 cups buttermilk; 4 4 tablespoons sour cream or plain yogurt; 3 3 tablespoons Sesame seeds for sprinkling

User Reviews

4.1

45 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
15 -16 muffins
Calories
191 kcal
Course
Bread
Cuisine
American

Whole Wheat Dinner Muffins

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

2 ½ 2 ½ cups whole-wheat flour
4 4 tablespoons yellow cornmeal
6 6 tablespoons firmly packed light or dark brown sugar
4 4 teaspoons baking powder
1 1 teaspoon baking soda
1 1 teaspoon salt
4 4 large eggs separated
6 6 tablespoons butter melted, or olive oil
2 2 cups buttermilk
4 4 tablespoons sour cream or plain yogurt
3 3 tablespoons Sesame seeds for sprinkling

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Instructions

Preheat your oven to 350°F. Grease 16 standard muffin cups; fill the unused cups one-third full with water to prevent warping during baking.
In a large bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt.
In another bowl or a large liquid measuring cup, whisk together the egg yolks, butter, buttermilk, and sour cream until blended. Stir the buttermilk mixture into the flour mixture just until evenly moistened. Don’t overmix! The batter will be slightly lumpy.
In a clean bowl, using a mixer with spotlessly clean beaters on medium speed, beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold the egg whites into the batter until blended, again, taking care not to overmix because that will result in tough, dry muffins.
Spoon the batter into the prepared muffin cups, filling each cup nearly level with the rim of the cup. Sprinkle the muffins with the sesame seeds. Bake the muffins until they are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 18-20 minutes.
Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Unmold the muffins and serve warm or at room temperature with butter and/or jam, if desired.

Notes

Flour: I prefer to use white wheat flour but red wheat flour would work just as well, resulting in a slightly heartier, darker muffin.

Nutrition Information

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Serving 1 Muffin Calories 191kcal (10%) Carbohydrates 23g (8%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 67mg (22%) Sodium 438mg (18%) Fiber 3g (12%) Sugar 6g (12%)