Eating well during the holidays
“Faye drew a deep breath and plunged into the subject.”
East of Eden, John Steinbeck
Inspiration
Here I am, my little place on the web. I’m feeling bold. Sharing a mostly healthy recipe in December, who does that? Not a radical as advocating a ban on holiday shopping, but still. Soon enough I’ll be diving into the cookie season. There are spiced nuts, fancy cheese and candy. Eggnog and hot chocolate too. It’s a good time to eat well. To take care, especially of ourselves. To treat ourselves with kindness, after all, that is all we have. Nourishing our bodies during this time of too much, is a special holiday gift.
Essentials
Save all the white flour for the holiday baking frenzy, these muffins are 100% whole wheat. There is just enough honey to take away any thoughts of bitterness, but not enough to call these muffins sweet. Adding a dollop of jam, or a drizzle of honey would be wonderful. Browning the butter brings notes of caramel which brightens the whole grain. I like this recipe with the zest of an orange, but it’s optional. Everything is paired down, no extras, that’s being saved for holiday baking. Right now enjoy a whole grain treat, the body gives thanks for your kindness.
| Whole Wheat Muffins | |
| 5T | unsalted butter |
| 2-1/4C | whole wheat flour |
| 1t | baking soda |
| 1/2t | baking powder |
| 1/2t | fine grain sea salt |
| 1/2t | cinnamon |
| 1/2C | Greek style yogurt |
| 1 | egg |
| 1C | 2% milk |
| 1t | vanilla extract |
| 1/2C | honey, fluid and pourable |
| 1 | orange, zested (optional) |
- Heat the oven to 400°. Line a 12 cup muffin tin with paper cupcake liners or grease and flour the cups.
- Prepare the browned butter by melting the butter in a saucepan or skillet with a light colored or shiny interior on medium heat. At first the butter may sputter for a bit as the milk solids cook. Gently swirl the pan until the milk solids are a warm toasty brown at the bottom of the pan. Remove from heat and cool to room temperature.
- In a large bowl sift or shake though a sieve the flour, baking soda, powder salt and cinnamon. Pour the bran left in the screen into the bowl.
- In another bowl, whisk together the yogurt and egg. Then mix in the rest of the wet ingredients: milk, vanilla, orange zest and the cooled browned butter. Scrape all the browned bits and pieces of the butter into the bowl. Add the liquid ingredients to the bowl with the dry ingredients. Fold together just until combined. Do not over mix or the muffins will be tough.
- Fill the muffin cups almost to the top, distributing the batter evenly. In a standard size muffin tin, bake the muffins for 20-23 minutes. The smaller tin I used took 15 minutes. They will have domed tops and a cake tester inserted in the muffin will come out cleanly. Let cool in the pan 10 minutes and then remove them to a cooling rack.
I’m always looking for a good whole wheat muffin recipe. So many disappoint, either too dense, sweet, or bland. This muffin will be the perfect treat come January when I will be very ready to transition from all the decadent sweets of the Holiday Season to something a bit healthier and nutritious.
Yes! I’m getting close to overload on holiday sweets! Thank you for stopping by Mary.
These look so light and moist for all whole week. Didn’t think it possible, but you did it. Love the use of honey and yogurt!
Wishing you and your family a very Happy Holiday!!!! See you in 2016 Darlin!
Thank you MJ! Have a wonderful holiday!
This blend of ingredients sounds so divine. They are perfect — and in perfect, pretty paper cups. Festive and delicious. Happy Holidays! XOXO
Thank you Valentina! Happy Holidays!
These whole wheat muffins look absolutely fabulous! This might actually be one of those breakfasts that sustains me until lunch 😀
Thank you Anne, much appreciated!
If only I could grab one of these for breakfast right now! They look delicious, and the browned butter and yogurt must be great in them.
Thank you Lisa!
I love these. What a great receptacle they would be for just a wonderful slab of good butter or some of the jams that we receive during the holiday season. Thanks for sharing something to offset the season’s calorie busters!
Thank you Beth! I need a dose of reality during the season of excess!
I bet the browned butter enhances the nuttiness of the whole wheat…we need a little healthy this time of the year.
I’ll all for maximum flavor and browned butter is so worth the effort! Thank you Karen!
These muffins would be so delightful with tea and homemade jam. A lovely afternoon treat!
Thank you Laura!
This is nice little recipe to know about. Browning butter makes such as difference, and I love that the sweetness is toned down, making it suitable for all palates (as those with a sweeter tooth can easily slather one in jam!)
Thank you Kellie! I would be the first one to add a dollop of jam, especially when it is homemade raspberry!
Love this antidote to the sugar-overload that is this season! Hope you’re having a lovely December, Deb!
Thank you Carol! I’m recovering from the flu and very much looking forward to enjoying the holidays.
I love the sound of these Deb. Tasty and healthy at the same time. 🙂
Thank you Cathy! Happy holidays!
It’s good to find something healthy amount all the Christmas treats . I’m glad you posted these delicious muffins that we can enjoy and not feel guilty. Have a joyful season.
No holiday guilt intended! You know I adore sweets! Just a nudge to keep a bit of sanity during all the festive food frenzy. Happy holidays Gerlinde!
Cinnamon and honey make these muffins flavorful and the Greek yogurt, so moist. Love the fact they are made from whole wheat flour… Breakfast and snack just became more delicious!
Thank you for the gracious comment Denise, much appreciated!