Okay, the title isn’t 100% accurate. I planned to make whole wheat muffins. I bought all the ingredients needed, including whole wheat flour. After making them, I noticed my little bag of whole wheat flour sitting on the kitchen counter. Unopened. Unused. Oops. The good news is they still turned out great. Whew.
I would have been seriously bummed if they didn’t. You know how I love bread. What initially attracted me to this recipe was the lack of yeast. I’ve become less fearful of yeast, but I still enjoy a great quick bread. It was so light and delicious. Thankfully, I halved the recipe since they were a little too good for a carboholic like me to maintain control.
They would make a perfect addition your Thanksgiving feast too. You could make them the evening before then pop them into the oven for a few minutes the next day. They would be fabulous with my slow cooker apple butter, which can also be in advance, or stay tuned for another easy jam option later this week.
WHOLE WHEAT MUFFINS
Adapted from Mel’s Kitchen Cafe
- 2 1/2 cups whole-wheat flour*
- 4 tablespoons yellow cornmeal
- 6 tablespoons firmly packed brown sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs, separated
- 6 tablespoons butter, melted, or olive oil
- 2 cups buttermilk
- 4 tablespoons sour cream or plain yogurt
- 3 tablespoons sesame seeds for sprinkling (OPTIONAL)
- Preheat your oven to 350°F. Spray 16 standard muffin cups with non-stick spray.
- In a large bowl, combine flour, cornmeal, brown sugar, baking powder, baking soda and salt.
- In another bowl, whisk together the egg yolks, butter, buttermilk, and sour cream until blended.
- Stir the buttermilk mixture into the flour mixture just until evenly moistened. The batter will be slightly lumpy.
- In a clean bowl, beat the egg whites just until soft peaks form.
- Using a rubber spatula, gently fold the egg whites into the batter until just blended.
- Spoon the batter into the prepared muffin tins, filling each cup nearly level to the rim of the cup. If using all-purpose white flour, fill each cup 3/4′s full instead.
- Sprinkle the sesame seeds, if using.
- Bake the muffins until golden and dry and springy to the touch, 18-20 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer to a wire rack and let the muffins cool for 5 minutes.
- Serve warm or at room temperature with butter and/or jam, if desired.
Makes 16 muffins.
Again, I accidentally used all-purpose flour and they still turned out great. I do plan to make them again and this time use the whole wheat flour. This recipe was easily halved too.