Thanksgiving Whole Wheat Muffins

Ingredients and Weight:

• 1 3/4 cups (218g) whole wheat flour
• 1 1/2 cups (300g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (240ml) milk
• 1/2 cup (120g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (60g) chopped walnuts (optional)
• 1/2 cup (60g) dried cranberries (optional)

Preparation Time:

20 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C). Line a muffin pan with paper liners.
2. In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
3. In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
7. Fold in the walnuts and cranberries, if desired.
8. Fill the prepared muffin cups about two-thirds full.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

One muffin (without walnuts or cranberries) contains approximately:

• Calories: 270
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 300mg
• Carbohydrates: 40g
• Dietary Fiber: 3g
• Sugar: 15g
• Protein: 6g

Dish Characteristics:

• Whole wheat goodness with a nutty flavor
• Sweet and moist with a hint of cranberries and walnuts
• Perfect for a festive breakfast or Thanksgiving treat
• Can be easily personalized with different add-ins

User Comments:

• "These muffins were a huge hit at our Thanksgiving breakfast! They were so delicious and fluffy."
• "I love that these muffins are made with whole wheat flour. They're a healthier alternative to traditional Thanksgiving treats."
• "The cranberries and walnuts added a festive touch to these muffins. They were the perfect size for a quick and easy breakfast."

Special Precautions and Tips:

• For gluten-free muffins, substitute gluten-free flour blend for the whole wheat flour and all-purpose flour.
• To reduce the sugar content, use only granulated sugar and omit the brown sugar.
• If you don't have walnuts or cranberries, you can substitute other dried fruits or nuts, such as almonds, pecans, or raisins.
• To make ahead, bake the muffins as directed. Let cool completely, then freeze in an airtight container for up to 3 months. Reheat in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.