Here’s a recipe out of my weeknight playbook: a quick, easy, reliably moist batch of whole wheat muffins. They are a homey accompaniment to soups and salads, and since these only need to bake for 15 minutes, you can start them and be eating in under half an hour. (Leftovers are lovely for breakfast, too!)
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1 1/4 cups sour cream
- 1/4 cup honey
- 1 large egg
- 1/4 cup olive oil
- 1/2 teaspoon vanilla extract
- Heat the oven to 375°F. Prepare a muffin pan with liners, or by lightly greasing each well with olive oil or baking spray.
- In a large bowl, lightly whisk together the flour, baking soda, salt, cinnamon and ginger. In a separate small bowl, whisk the sour cream, honey, egg, olive oil, and vanilla extract.
- Make a small well in the center of the dry ingredients and pour in the liquid mixture. Use a spatula or wooden spoon to gently but firmly fold the ingredients together, folding from the bottom up to make sure all the dry ingredients are incorporated. Stop as soon as the mixture comes together; do not overmix. Depending on the fat content of the sour cream the mixture will range in thickness from a gooey muffin batter to the consistency of a very wet cookie dough.
- Divide the muffins between the muffin cups. Bake for 15 to 18 minutes or until barely golden on top, and the top springs back a bit when touched with a finger.
- The key to keeping these moist is to underbake them ever so slightly. They shouldn’t be gooey inside, but don’t be afraid to take them out of the oven when they are slightly underdone.
The cinnamon here is just to develop a rounder, fuller flavor. These are not cinnamon or spice muffins. But if you would like a more assertive cinnamon flavor, increase the amount of cinnamon to 1 full teaspoon.
These are very good with raisins, or 1/2 cup of finely chopped apples mixed in.