Wholemeal Muffins
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Wholemeal Muffins

About this recipe: These are great warm from the oven! Also easy to make in batches and freeze, so you can take out as many as you need for breakfast or afternoon school snacks. Feel free to add fresh or dried fruit.

Jenn Hall

Ingredients

Makes: 12 muffins

  • 125g plain flour
  • 125g wholemeal flour
  • 100g caster sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 175ml milk
  • 75ml vegetable oil
  • 1 egg

Method

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Heat oven to 200 C / Gas 6. Grease a 12 muffin baking tray or line with paper bun cases.
  2. In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (mixture will be lumpy.)
  3. Fill each muffin hole 3/4 full. Bake for 20 to 25 minutes or until skewer inserted in centre comes out clean. Cool 1 minute before removing from tray. Serve warm.

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