Queen Muffins

Whole Wheat Muffins
DRY
1 3/4 cups whole wheat flour, freshly milled
1/2 cup gluten flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
WET
1 large egg
1 large egg yolk
1/2 cup vegetable oil
1/2 cup sugar
1 cup plain whole yogurt

  1. Place oven rack at position “C” (3rd from the bottom) and preheat to 375 degrees. Spray muffin tin with nonstick spray and set aside.
  2. Spin DRY ingredients in food processor and pour into large mixing bowl.
  3. Add eggs to food processor and beat for 10 seconds. Add oil and beat again for another 10 seconds. Add the remaining WET ingredients and mix thoroughly. Pour wet ingredients over dry and stir just until blended (don’t over mix).
  4. Scoop into muffin cups using a disher or a 1/3-cup measuring cup; cups should be full. Bake 18-20 minutes.
  5. Check for doneness using a toothpick, which should come out clean. (OR temp a muffin from its bottom and check for 205-210 degrees).
  6. Turn muffins onto their sides to prevent soggy bottoms and cool for 20 minutes.

YIELD 12 standard size muffins
PREP TIME 15 minutes
TOTAL TIME 1 hour
NOTES
Store up to 4 days in an airtight container, or wrap well and freeze for up to 3 months.

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