13 Reviews of Whole Wheat Dinner Muffins

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: sugarpea

On Jun 29, 2004

I have to tell you I really didn't expect much from these and I'm happy to report I was pleasantly surprised. I followed the recipe and got 24 "muffins", small (2T) round balls with a crisp shell and fairly light, tender bread inside. What ever shape they're in when you place them in the muffin tin is the shape they will have when finished. They don't puff or enlarge at all. The soda and baking powder just seem to make that tender, light interior. I used paper baking cups in the muffin tins but won't next time as there's not enough oil in the dough to keep it from sticking to the paper. As long as you don't expect the typical sweet, oily "muffin" these are quite enjoyable.

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!

From: LonghornMama

On May 16, 2005

A great lowfat and high fiber alternative to traditional dinner rolls. I found an ice cream scoop effective for shaping the dough, and got 12 muffins. These are more like a dense biscuit than a muffin, the outside is hard but the inside I found suprisingly tender. Thanks, Paula, for sharing your recipe!

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: 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: Marzy

On Sep 25, 2006

Really easy, really good. I only had wheat bran, worked fine! Will make again for sure. Thanx!

From: catwolf

On May 5, 2005

These were incredibly easy to make, and like the other reviewers noted, crispy and brown on the outside and dense and tender on the inside. I didn't have oat bran so I substituted ground TVP. These would go great with soups, roasted veggies or spread with spicy hummous or pesto. A great recipe for when you want some hot fresh whole wheat bread rolls, and you want them fast!

From: emily hauer

On Sep 8, 2007

Yummy biscuity muffins. My buttermilk had gone bad, so I used a 12 ounce can of fat-free evaporated milk, and these muffins turned out just fine. I didn't bother with shaping the dough into a ball or with making smaller balls to set into the muffin tins. I just plopped down batter as if they were drop biscuits, so they're quite funny looking. Will definitely be making these again.

From: smellyvegetarian

On Jan 3, 2008

These were good! I wouldn't say spectacular, but they were nice paired with a strong flavored soup...tonight we had them with a bean soup and they held up well, especially texture-wise. I got 12 really good sized muffins out of the recipe...I can't imagine fitting it all into 10 muffin tins!