Anytime Wheat Muffins

Portions:12 Muffins
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Ingredients

  • 2½ cups 300 g whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2 large eggs
  • ¾ cup 180 ml whole milk
  • ½ cup 120 ml sweetener, such as maple
  • or brown rice syrup
  • ½ cup 112 g melted butter, cooled
  • ½ teaspoon vanilla extract

Instructions

  • Preheat the oven to 375˚F (190˚C, or gas mark 5) and line a 12-cup muffin pan with liners.
  • In a large bowl, stir together the flour, baking powder, and salt.
  • In a separate bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla extract.
  • Pour the wet ingredients into the dry, and mix until just combined.
  • Divide the batter evenly among the 12 muffin cups.
  • Bake for 16 to 18 minutes, until the muffins have domed and spring back when pressed lightly.
  • Transfer the muffins to a rack to cool.
  • Store leftover muffins in an airtight container for 3 to 4 days at room temperature, or freeze for extended storage
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Course Cupcakes-Brownies
Diets Vegetarian