Sunday, October 18, 2020

Basic Whole Wheat Muffins with Nutty Crumb Topping

I was in the mood to make muffins for breakfast, actually I have been in the mood to a lot of baking. I find joy in baking, but unfortunately it is healthy to my waistline.  With what has been going on for the past 6+ months plus I am working more hours, I find cooking as a way to cope with what is going on. (see previous post)

This recipe again comes my grandmother's vintage cook book.


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Sift these ingredients together

  • 1/4 cup shortening

Blend this in with a fork or pastry blender

  • 1 egg
  • 1 cup of milk
Blend in until just combined. Fill greased muffin tins 2/3 full.

  • 1/3 cup brown sugar
  • 1/3 cup chopped nuts
  • 1/2 teaspoon cinnamon

Mix these ingredients together and sprinkle on top, bake in 400 degree over for 20-25 minutes or until golden brown. Best served warm.


Use cupcake liners with caution. The ones I used left a purple stain in my pan and the muffins. Hope the dye is food safe.


Muffins turned out tasty, I usually butter mine. Sometimes I add peanut butter.

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