It has been a very sweet week because I’ve posted 4 sweet treat recipes in a row. I had taken a pretty long hiatus from baking as I was trying to eliminate sugars from my diet. However, since taking my current medication, I had been craving for sugary stuffs (all the time) to feed that depressed and grieving soul in me (probably excuses but did make me feel better though) so I started baking again which is like my weekly self-therapy now.
I had never thought of using whole wheat flour entirely for baking muffins until I had a huge bag of atta flour (Indian whole wheat flour) to use up after buying it to make chapati and then realising how short its shelf life was.
As compared to regular muffins, whole wheat ones are denser and heavier. Taste wise, they are more earthy too. If you’ve eaten whole wheat pasta before, yes, that’s how it’s like for the muffins. It’s probably an acquired taste or something that you either love or hate it. To counteract this, you can either replace the whole wheat flour with all-purpose plain flour or go for a 50/50 ratio. But if its your first time baking with whole wheat flour, I suggest you go full force with it and see if you like the muffin before deciding to swap or change portion next time.
As I don’t like overly sweet desserts, I normally go easy on the sugar so if you prefer sweeter muffins, you can add another 50-75% more sugar – all up to you.
Whole Wheat Oatmeal Raisin Muffins Recipe
Ingredients (makes 12)
1 cup whole wheat flour 150g, sifted
1 1/2 cups rolled oats 150g
1/4 cup light brown sugar 60g (add 50% more if you like it sweeter)
1 tbsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 cup skimmed milk
1/4 cup canola oil
1 tsp vanilla extract
1. Preheat oven to 180 deg C with fan. Line a 12-hole muffin pan with paper cups.
2. In a large mixing bowl, combine the flour, oats, sugar, baking powder, cinnamon and salt.
3. In a separate bowl, combine egg, milk, oil and vanilla extract.
4. Add the milk mixture to the flour mixture and use a spatula to gently mix.
5. Add the raisins and stir the batter a few times untill just combined. Do not over-mix it.
6. Fill the muffin cups with the batter till about 3/4 full.
7. Bake for about 20 minutes or till a toothpick inserted into the centre of the muffin comes out clean.
8. Cool the muffins on a wire rack for at least 30 minutes before storing.
Whole wheat muffins may be denser in texture but they can be quite soft and moist too so long there is enough liquid or fat in the recipe. These muffins are just perfect with a cuppa. Enjoy! 🙂