Whole Grain Muffin Recipe

Yummy and Pretty Healthy

My Whole Grain Muffin
My Whole Grain Muffin

Recently, I had a tad of a problem with my blood pressure.  While the doctor said my diet and lifestyle were not too bad, I obviously had to put somewhat more effort into my diet and lifestyle.  Fortunately, I am already back inside normal limits.  I am also a few pounds lighter.

One of the things I am trying to do is eat more grains and less meat.  One of the things I like to do is bake.  I bake almost all of my bread from scratch.  Recently while cleaning out an old house to renovate, I was gifted some muffin pans.  I thought I might experiment.

One of my favorite cookbooks ever is The Joy of Cooking.  However, I almost never bake without modifying things slightly.  This recipe originated in my old beat up copy of the mentioned book. Below is my current recipe which I modified after my first attempt.

Also of note, if you like whole wheat more, try not using the rye and substitute honey for the molasses. The original recipe called for one or the other but I have rather like molasses when I use rye flour.

Whole Grain Muffin Recipe

2/3 cup sifted all purpose flour (in a pinch I have gotten away with using bread flour)
1/3 cup rye flour
1 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1/3 cup raisins

Beat in separate bowl
1 egg
2 tablespoons molasses or honey (I prefer molasses when using rye)
1 cup milk (I like to use condensed milk. Also, you may wish to warm it so that your molasses/honey and butter don’t turn to jelly.)
3 teaspoons melted butter

Combine ingredients, give it a light hand mix, just enough to mix the wet and dry, bake in pre-heated 400 degree F oven for 20-25 minutes.