Whole Wheat Dinner Muffins

From: Love To Cook!

On Jul 7, 2008

LOVE LOVE LOVE these! I have made them several times and done variations using wheat bran instead of oat bran, adding diced garlic, or have even made them using finely chopped apple. The version with finely chopped apple goes great with pork chops! Thanks for posting this wonderful recipe - makes eating healthy much easier!

From: Paprika Girl

On Jun 3, 2008

I really like this recipe--I think it's going to be a regular dinner one for me, as these muffins are so easy to whip up and are so healthy. I liked the simplicity of the recipe--I think it really allowed the flavor of the grains to shine through. We had them alongside a spicy cauliflower and sweet potato soup. (Note: I used 1 1/2 cups of kamut flour and 1/2 cup of cornmeal instead of 2 cups of wholewheat flour. The cornmeal was a nice touch, I think.)

From: ladypit

On Sep 22, 2004

Maybe I did something wrong? Because my dough was really sticky and couldn't be rolled into balls unlike what the other reviewers have said. They were very dense but had nice flavor. I would really like these with soup; I think they need to be dipped into something.

From: Roosie

On Aug 3, 2004

I really like these! They're more like whole wheat biscuits, just cooked in muffin tins. Mine did rise a teeny bit and crackled a bit on top. I had to add a tiny bit (1 Tbs or less) more buttermilk because I was having real trouble mixing in all the flour/bran. I ended up kneading with my hands- maybe I packed my flour a little too much? I got 12 pretty large 'muffins' out of this recipe. I really like the grainy texture and that sweet whole wheat flavor. We served with Sharon123's Balsamic Eggplant Parmesan (#88968), but still have quite a few left, so I'm sure we'll be reheating and eating with various other meals the rest of the week. Tender on the outside, crisp on the outside with a wonderful texture throughout. I don't see how anyone could not like these!