Great-tasting whole wheat muffins with walnuts and a little spice. Also reduced in fat, especially if one uses skim milk.

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.

    Advertisement
  • In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.

  • Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.

Nutrition Facts

152 calories; protein 4.6g 9% DV; carbohydrates 26.9g 9% DV; fat 3.5g 5% DV; cholesterol 2mg 1% DV; sodium 379mg 15% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/17/2006
This recipe made very delicious and hearty wheat muffins. They were a great after school snack for the kids. I froze the rest and they were eaten in school lunches and for quick on-the-go breakfasts. You can play around with this recipe to suit your whims. Once I added finely chopped apples and cinnamon. Another time I added ground flax seed. I think I like it with the addition of cinnamon. I like the fact that it has no oil but it still has a nice texture and they turn out moist and just yummy. So play around with it if you want or just enjoy it as is. Read More
(17)

Most helpful critical review

Rating: 3 stars
04/20/2011
These muffins turned out chewy. I substituted 1/4c agave syrup for sugar and reduced milk accordingly to 3/4c. And it was coconut milk. The flavor is good slightly sweet. Kids liked them. Read More
(4)
15 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/17/2006
This recipe made very delicious and hearty wheat muffins. They were a great after school snack for the kids. I froze the rest and they were eaten in school lunches and for quick on-the-go breakfasts. You can play around with this recipe to suit your whims. Once I added finely chopped apples and cinnamon. Another time I added ground flax seed. I think I like it with the addition of cinnamon. I like the fact that it has no oil but it still has a nice texture and they turn out moist and just yummy. So play around with it if you want or just enjoy it as is. Read More
(17)
Rating: 4 stars
08/10/2009
Really good recipe. I also made some substitutions. I used 1.5 cup wheat flour and.5 cup white flour. I also substituted the white sugar for the brown sugar the walnuts for almonds and the nutmeg for the cinnamon. I also cooked these as mini muffins for 10 minutes which was perfect. It's a great breakfast and will be a great snack later. Read More
(13)
Rating: 5 stars
03/05/2009
My husband raves about these muffins! (And I do too!) I can hardly believe how healthy they are for how good they taste! I did add cinnamon because it is a favorite spice in this household but I might try without next time. I think for the texture it is important to go quickly from mixing the wet & dry right into the oven - the leavening acts quickly and you want them to be fluffy! I will note - I had enough batter for more than 12 muffins using a bare pan (no liners) but only one pan so I can't tell exactly how many it could have made. Oh one more thing (sorry so long!) I really enjoyed splitting a muffin open and putting a bit of peanut butter on it - match that with fruit for a great light meal! Read More
(12)
Advertisement
Rating: 5 stars
10/19/2008
These are really good. I substituted craisins for the nuts but otherwise followed the recipe. They are light and fluffy and very tasty. I loved the nutmeg. Read More
(9)
Rating: 4 stars
03/30/2009
The flavor of these muffins is really good but I am personally not crazy about the consistency. If you are looking for a fluffier non-dense muffin these may be for you. I made only a few adjustments - used brown sugar instead of white because that's what I had - used a 1/2 cup of white flour and 1 1/2 cups of wheat. Also added some cinnamon and shredded carrot and dried cherries in place of the nuts. I would try this recipe again but maybe add some oatmeal or something to make them more dense. Read More
(7)
Rating: 4 stars
07/01/2008
Good muffins. I used pecans instead of walnuts and cinnamon instead of nutmeg. They are tasty warm with a little butter:). Read More
(6)
Advertisement
Rating: 4 stars
05/18/2009
this were really good my cousind ate them what is fascinating. I just used brown sugar and added some dried cherries. they turned out great. Read More
(5)
Rating: 4 stars
06/15/2009
Love it! I used soy milk added fresh blueberries cuz I wanted some fruit 1/8 cup water to make it a bit fluffier and 1.5 c wheat flour and 1/2 c white flour. I also didn't have nutmeg so I used cinnamon. So good! Makes a little more than 12 muffins probably more like 14 or 15. Does taste somewhat wheaty with my variation but I like it that way on a healthier note. Read More
(5)
Rating: 4 stars
01/24/2011
These muffins were good for being entirely fat-free. (I used skim-milk and omitted the nuts) The only complaint I have is that they were a bit chewey which I assume is from the yogurt. But again they were very good and next time I think I will add cinnamon allspice and cloves to make them "spice muffins". Read More
(4)
Rating: 3 stars
04/20/2011
These muffins turned out chewy. I substituted 1/4c agave syrup for sugar and reduced milk accordingly to 3/4c. And it was coconut milk. The flavor is good slightly sweet. Kids liked them. Read More
(4)