Whole wheat muffins have been a favorite of mine since my college years. But I never had the time or equipment to make my own, so it wasn’t until recently that I started baking and developing my own recipes. It took some experimenting and time to make sure I got the formula right. At one point I came across an eggless recipe from a local baker that turned out to be the best find ever, and it inspired the recipe that follows. A house favorite for all ages, I make them for breakfast, school snacks, parties and play dates. But most importantly, it really may be the easiest dessert recipe I have ever done! I hope you’ll enjoy it, too. Feel free to be creative!
- 2 1/4 cups whole wheat flour
- 1/2 cup warm milk*
- 1 cup plain yogurt*
- 1/2 cup brown sugar**
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1/2 cup raisins
- 12 small or 6 medium strawberries, fresh or frozen
*you can also use 1.5 cups of buttermilk instead of yogurt and milk
** you can substitute for brown sugar with 2 tablespoons of honey or light agave syrup
- Preheat oven to 400 degrees F.
- In a large bowl combine all dry ingredients: flour, sugar, baking powder and soda, cinnamon, and raisins and mix well together.
- In a medium bowl combine all wet ingredients: yogurt, milk, vegetable oil, vanilla extract then stir gradually into the dry mixture.
- Work batter for few minutes until all ingredients mix well.
- Pour batter into the middle of all muffin forms***. Insert strawberry in the center and cover with the remaining batter to the top.
- Bake at 400 degrees F for 20 minutes. For a crunchy top, bake for an additional 2 minutes.
- Remove from oven and allow to cool for 10 minutes before serving.
***I use reusable silicone forms, therefore no greasing or lining is necessary. As far as silicone safety, there hasn’t been enough research conducted that would prove that silicone can leak or react with food in temperatures below 450 degrees Fahrenheit (highest temperature for most baking). Therefore silicone bake-ware is considered safe and also eco-friendly since it’s reusable and doesn’t waste any other materials.