Homemade Whole Wheat Muffins

These little muffins are terrific for breakfast or an after-school snack.  My boys are always excited to see them, and they devour them as soon as I can get them on the table.  I originally found this recipe here, and they are delicious. I have made a few changes to the recipe to make them a little healthier, and guess what?  My boys did not even notice!

Here is my version of this fantastic muffin.

Whole Wheat Muffins
click here for a printable version of this recipe

1/2 cup oil
1/2 cup applesauce
1 t. salt
1 cup brown sugar
1/2 cup honey
2 cups milk
2 t. baking soda
2 t. vanilla
4 cups whole wheat flour

Put whole wheat flour in a large bowl  Mix everything else in the blender.  Pour liquid mixture into the bowl of flour and mix well.  Fill greased muffin tins 2/3 full (batter will be slightly runny).  Bake for 15-20 minutes at 350 degrees.  The tops will spring back when they are done.  Makes about 30 muffins.

A quick note:  I prefer making these with flour ground from hard red wheat. I have made them with white wheat, but they are just not as good - at least to us. These muffins can also take a lot of stirring, which is generally a total sin when making muffins. I actually whisked this batch until completely smooth and they turned out perfectly.