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100 Percent Whole-wheat Muffins

This healthy recipe comes from NDSU Extension Service.


  • 1/2 c. margarine or butter
  • 1/2 c. granulated sugar
  • 1/2 c. light brown sugar
  • 1 tsp. baking soda
  • 1 egg
  • 1/4 tsp. vanilla
  • 1 c. low-fat milk
  • 2 c. whole-wheat flour
  • 1/2 c. dried fruit, such as raisins or cranberries (optional)


  1. Preheat oven to 400 F.
  2. Have ingredients at room temperature. Line the muffin tin using paper baking cups or use cooking spray to coat the bottom of the muffin tin.
  3. With electric mixer, cream margarine, granulated sugar, brown sugar and baking soda together, scraping bowl with spatula.
  4. In a small bowl, using a fork, beat together the egg and vanilla; add to creamed mixture. Beat until light and fluffy. Add the milk to the creamed mixture.
  5. Gradually add the whole-wheat flour and lightly stir the ingredients together so dry ingredients are barely moistened. Don’t over mix. Add fruit if desired.
  6. Fill muffin tins 2/3 full and bake 15 to 17 minutes or until browned and done. Remove from muffin tin and cool on wire rack.


Makes 12 muffins.

Per muffin: 231 calories, 9 grams (g) fat, 34 g carbohydrate and 3 g fiber.

Recipe source:

Filed under: breakfast, bake, grains, breads
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