Whole Wheat Dinner Muffins

Whole Wheat Dinner Muffins created by Annacia

These are easy to put together and bake in about 18 minutes. They are low in fat and high in fiber. The recipe comes from Diabetes Cooking Magazine.

Ready In:
43mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 425 degrees.
  • Spray 10 muffin tins with non-stick cooking spray.
  • In a large bowl, mix the flour, bran, baking soda, baking powder and salt.
  • Make a well in the middle of flour mixture and pour in the buttermilk and oil.
  • Mix quickly with a rubber scraper until flour disappears, folding dough with a kneading motion.
  • Shape the dough into a round ball.
  • Using 2 tablespoons of dough for each muffin, shape into a ball and place in prepared tin.
  • Repeat until all dough is used.
  • Bake for 18 minutes.
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RECIPE MADE WITH LOVE BY

@PaulaG
Contributor
@PaulaG
Contributor
"These are easy to put together and bake in about 18 minutes. They are low in fat and high in fiber. The recipe comes from Diabetes Cooking Magazine."

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  1. Love To Cook
    LOVE LOVE LOVE these! I have made them several times and done variations using wheat bran instead of oat bran, adding diced garlic, or have even made them using finely chopped apple. The version with finely chopped apple goes great with pork chops! Thanks for posting this wonderful recipe - makes eating healthy much easier!
  2. Paprika Girl
    I really like this recipe--I think it's going to be a regular dinner one for me, as these muffins are so easy to whip up and are so healthy. I liked the simplicity of the recipe--I think it really allowed the flavor of the grains to shine through. We had them alongside a spicy cauliflower and sweet potato soup. (Note: I used 1 1/2 cups of kamut flour and 1/2 cup of cornmeal instead of 2 cups of wholewheat flour. The cornmeal was a nice touch, I think.)
  3. Paprika Girl
    I really like this recipe--I think it's going to be a regular dinner one for me, as these muffins are so easy to whip up and are so healthy. I liked the simplicity of the recipe--I think it really allowed the flavor of the grains to shine through. We had them alongside a spicy cauliflower and sweet potato soup. (Note: I used 1 1/2 cups of kamut flour and 1/2 cup of cornmeal instead of 2 cups of wholewheat flour. The cornmeal was a nice touch, I think.)
  4. smellyvegetarian
    These were good! I wouldn't say spectacular, but they were nice paired with a strong flavored soup...tonight we had them with a bean soup and they held up well, especially texture-wise. I got 12 really good sized muffins out of the recipe...I can't imagine fitting it all into 10 muffin tins!
  5. WilbyTostada
    These were incredibly easy. They were moist and crunchy all at the same time. Great with a little butter. I used safflower oil instead of the canola oil, and milk with a tablespoon of lemon juice for the buttermilk. I think next time I might try adding some ground rosemary for extra flavor. I filled the muffin cups 3/4 full and got 12 "muffins."
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