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In this versatile recipe, you may substitute whole-wheat flour for the whole-wheat pastry flour. For a more fiber-rich muffin, use all whole-wheat flour.

Source: EatingWell Magazine, October/November 2005


Recipe Summary


Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt.



Make Ahead Tip: Stores nicely in a freezer bag in the freezer for up to 6 months.

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Nutrition Facts

1125 calories; protein 31g; carbohydrates 231.4g; dietary fiber 22.8g; sugars 0.4g; fat 4.3g; saturated fat 0.2g; vitamin a iu 10.2IU; vitamin c 0.1mg; folate 363.9mcg; calcium 450.6mg; iron 6.8mg; magnesium 30.9mg; potassium 146.5mg; sodium 1944.8mg; thiamin 1mg.