Warning! This is not your average muffin! It is a good, wholesome, every-day-for-breakfast kind of muffin. That means it’s not greasy, it’s not cake-like, and you can add a spread of butter and not feel like you’re eating 100% fat. These muffins kind of remind me of the Raisin Bran muffins my Mom used to make when I was a kid. There’s something about molasses and raisins that makes me nostalgic. I gave these to my mother-in-law for Mother’s Day, and they were just the kind of muffin she prefers. They’re nice and bread-y, and really great for a healthy snack. The recipe is from an old 1980 cookbook I came across while staying at a cabin in the Shenandoah Mountains called something along the lines of “SNAK”. It’s an acronym that stands for something I can’t remember anymore, but it was focused on healthy eating, whole grains, and wholesome recipes. Feel free to use any kind of dried fruit and nuts to experiment, or try using honey instead of molasses. Enjoy!
Good Wholesome Muffins
1 cup plus 2 tablespoons whole wheat flour
1 cup plus 2 tablespoons wheat germ
1 teaspoon salt
1 teaspoon cinnamon
3 teaspoons baking powder
Sift together in large bowl
2 eggs 1 cup milk or yogurt
1/4 cup molasses (you can substitute honey if you don’t have molasses on hand)
2 tablespoons olive oil or melted butter
Whisk together in separate bowl. Add wet ingredients to dry ingredients, stir just until combined.
1/2 cup raisins
1/2 cup chopped dates
1 cup roughly chopped walnuts