Summary: This whole-wheat muffin recipe, from Mark Bittman, is infinitely adaptable and very good. I never make this plain recipe but this is what all my other muffins are built off of.
Yield: 12 muffins
- 1 stick unsalted butter, melted
- 2½ cups whole wheat pastry flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed or puréed banana, sweet potato, apple, grated zucchini, cooked or canned pumpkin, or other fruits or vegetables
- 1 egg, beaten
- ½ cup buttermilk
Preheat oven to 375° Fahrenheit, and grease one 12-cup or two 6-cup muffin tins or fill with liners.
In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
In another bowl, whisk together the melted butter, banana (or other), egg and buttermilk.
Fold wet mixture into dry mixture and stir until just combined.
Fill muffin tins or liners; bake for about 17-21 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.