In this versatile recipe, you may substitute whole-wheat flour for the whole-wheat pastry flour. For a more fiber-rich muffin, use all whole-wheat flour.
Recipe courtesy of
Save Recipe Print
2 1/2 cups (12 1/2 ounces)

Nutrition Info



Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt.

Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


"Instant" Pancake Mix

Recipe courtesy of Alton Brown

All-Purpose Baking Mix

Recipe courtesy of Sandra Lee

All-Purpose Baking Mix

Recipe courtesy of Sandra Lee

Polenta Napoleon with Mixed Herb Pesto

Recipe courtesy of Food Network

Whole Wheat Cinnamon Rum Rolls

Recipe courtesy of Betsy Oppenneer

Robiola White Truffle Pizza

Recipe courtesy of Rocco DiSpirito

Sour Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

My Personal Favorite Pain au Levain

Recipe courtesy of Dan Leader

Homemade Ravioli with Ricotta Cheese Filling

Recipe courtesy of Teresa DeSanctis

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories