Whole Wheat Muffins

  • Yield: 12 servings


1 3/4cups whole wheat flour
3/4cup all-purpose flour
1tablespoon baking powder
1/2teaspoon salt
2 large eggs, room temperature
1/3cup honey
1/3cup maple syrup
3/4cup milk
1/3cup canola oil
2teaspoons vanilla extract


  1. Preheat oven to 400 degrees.  Spray a 12-cup muffin tin with cooking spray or insert paper liners into cups.  Whisk together whole wheat flour, all-purpose flour, baking powder, and salt until well blended.  In a large bowl, whisk eggs until lightly beaten.  Whisk in honey and maple syrup until smooth, about 30 seconds.  Whisk in milk, oil and vanilla.  Stir in flour mixture until incorporated.  Fill prepared tins three-quarters full.  Bake for 22 minutes, or until muffins have rounded, cracked tops.  Cool on a wire rack for ten minutes.  Remove muffins from tin and cool an additional five minutes on the rack before serving.  Yield: 12 muffins.