Whole Wheat Muffin Base

Hi All!  This is an adaptation from my Betty Crocker Blueberry Muffin recipe.  I have altered it to use less oil, and less sugar, and to use all WW flour.  Also, a few ideas for stir-ins.

These muffins are roughly 160 cals each, including streusel.

Whole Wheat Muffin Base

Streusel Topping (optional)
1/4C white flour (WW is too grainy here)
1/4C packed brown sugar
1/4 teaspoon cinnamon
2 tablespoons cold butter

Stir dry ingredients together in a small bowl.  Cut in (or rub with fingers) until butter is incorporated.


Muffin Base
3/4C milk
2 tablespoons oil
2 tablespoons applesauce (any type)
1 egg
2C whole wheat flour (white whole wheat is nice, try King Aurthur)
1/4C sugar
2 teaspoons baking powder
1/2 teaspoon salt
1C fruit (see note below)

1. Heat oven to 400.  Grease or line 12 muffin cups.  Whisk together milk, oil, applesauce and egg in a large bowl.
2. Stir in dry ingredients until just moistened.  Stir in fruit
3. For a standard muffin tin, place 1/4C batter in each cell (fill about 2/3 full).  Sprinkle about 1 tablespoon streusel on each (if using).
4. Bake for 20-25 minutes or until golden brown, and a toothpick comes out clean.  Cool 5 minutes, then remove to cooling rack.

Fruit Options
Blueberry Muffins
1C fresh, canned (drained) or frozen (keep frozen) blueberries 
Apple Cinnamon Muffins
1C chopped fresh apple, add 1 teaspoon cinnamon with dry ingredients
Banana Muffins
Use only 1/3C milk, and add 1C ripe mashed banana with milk.  Use brown sugar instead of regular.
Cranberry Orange Muffins
Replace 1/4C of the milk with orange juice, add zest of one orange with wet ingredients.  Use 1C whole or chopped cranberries.

Cranberry-Orange