Okay, so the actual name of this recipe was “Fruit, Nut, or Berry (or Whatever You Want Them to be) Whole-Wheat Muffins”. But that seemed kinda long. Especially considering that I would have added “…or Bread” at the end, because this recipe makes an equally tasty loaf if you’re feeling too lazy to make muffins. So I shortened it to the shockingly nondescript title you see above.
But to convince you that this recipe is anything but boring, here is a teaser photo:
This recipe holds the #27 spot on the list of most-imported recipes to Plan to Eat accounts. 200 of you have imported it and (presumably) baked it. For those of you who haven’t, you can find it on the 100 Days of Real Food blog, right here.
The first time we made these, it was for breakfast. The Sweetie Pie wanted to get creative with sliced pears in the middle. They went into the oven looking like this:
When he took them out of the oven, the tips of the pears were still sticking up. I squashed them down, added raisins, and created monster muffins. The kids were delighted with my attempt at Saturday morning humor.
I know it’s just another muffin recipe. Maybe that’s not exciting for you. I kinda thought so, too. The thing about this recipe is that it’s a formula, a master recipe that can be tweaked in a thousand different ways to fit whatever meal you’re having and whatever fruit or nut is in season. Since that first time we’ve tried it with nectarines, with strawberries, and with apples. All delicious. And after harvesting ten pounds of rhubarb from the garden a few weeks ago, I used the exact same recipe in a 12″ loaf pan to make a rhubarb bread for dessert.
I love this recipe for its whole wheat flour and for its natural sweetener. I love it for the flexibility of ingredients. I love that it can be breakfast, snack, or dessert. And it’s not just I who love this recipe, the rest of the family seems to agree with me.
Fruit, Nut, or Berry (or whatever you want them to be) Whole-Wheat Muffins
Yield: Makes 12 Muffins
- 1 1⁄2 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 2 eggs
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1⁄4 cup oil (I used coconut oil)
- 3⁄4 cup orange juice or apple juice
- 1 cup total filling (berries fruit, nuts, etc. – see below for details)
- Muffin/Cupcake liners
- Heat oven to 400 degrees F.
- In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.
- Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together – do not overmix.
- Now here is the fun part. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice. If you have 5 or 10 minutes extra (and some anxious helpers) do not add anything to the muffin batter before continuing with the next step.
- Line a muffin pan with liners and fill ⅔ to ¾ of the way full with batter. If you didn’t already add your filling, sprinkle 1 – 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon. Here are some options to consider for the fillings:- blueberries- diced strawberries- peeled and diced pears- applesauce- either diced or mashed up bananas and chopped walnuts- raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling)- grated carrot and chopped walnuts- orange or lemon zest (only add ¼ to ½ teaspoon of zest per individual muffin)- a mix of dried fruit bits- jelly
- After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 – 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date. Enjoy!