Wholewheat Muffins

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The following two recipes are traditional American ones that incorporate wholewheat flour and baking powder, so the resulting muffins will not rise a great deal. If you want a lighter muffin, substitute half a sachet of micronized/active dry yeast for the baking powder. These muffins make an excellent breakfast with savoury spreads or preserves, and toast well for a teatime snack.


  • 225 g/½ lb/2 cups wholewheat flour
  • 2 tablespoons wheatgerm
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 350 ml/12 fl oz/ cups milk
  • 3 tablespoons olive oil
  • 1 egg
  • 4 tablespoons honey


    Pre-heat the oven to 220°C/425°F/Gas mark 7. Mix all the dry ingredients together thoroughly. Then add the rest and whisk or beat vigorously for a few minutes. Grease a bun tin or muffin pan and pour the batter into each space. Bake for 20 minutes. Turn on to a rack and leave to cool.