Whole Wheat Breakfast Muffins with Mix-Ins…Muffin-Top Shop Open for Business! (J/K, these are healthy)

I am trying to become a better baker…really, I am.  But, I am also trying to become a healthy meal-maker.  So, I found a traditional muffin mix recipe and modified it by reducing the sugar and substituting the butter (some).   I also used whole wheat flour which I am really starting to enjoy.   Give these a go, they are pretty tasty and you can feel good about it.

1 cup whole wheat flour

1/2 cup all-purpose flour

1/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/3 cup whipped honey

1/2 stick butter (I used 50/50 Smart Balance butter)

1/2 cup unsweetened applesauce

1 cup reduced fat sour cream

1 large egg

1 tsp vanilla

Mix-ins – I had a few bananas-gone-bad, so I diced them up small and threw ’em in with some toasted walnuts.  This mix would be great with lots of fruit variations diced and folded in with almonds, walnuts, pecans, etc.  One thing to keep in mind, this mix isn’t super sweet so if you like the sugary goodness, try dusting powdered sugar on top of warm muffins or add a drizzle of honey.  Oooh, or a sugar glaze made from powdered sugar and lemon juice.  Yum!

Spoon into a muffin pan, 2/3’s full in each cup and bake at 325 for about 20 minutes or until toothpick comes out clean.  Anyone tried using the cookie dough scoop from Crate & Barrel for batter?  Easy and clean!

Now go! And bake something healthy.


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