My favorite part of the Thanksgiving spread was always the bread basket, usually filled with warm buttery yeast rolls. These muffins are almost as good as those yeast rolls, but easy and quick enough to make any day.
With a slightly nutty taste from the whole wheat flour, and just a bit of sweetness from the honey, they would fit very well with all the trimming on the kids table on Thanksgiving!
Young Readers in the Kitchen
Kids can help measure the ingredients and mix together these super simple muffins.
Basic Wheat Muffins
from The Kitchn
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1 1/4 cup sour cream
- 1/4 cup honey
- 1 egg
- 1/4 cup oil
- 1/2 teaspoon vanilla extract
- Heat oven to 375 degrees Fahrenheit. Lightly spray a muffin pan with nonstick cooking spray.
- In a medium bowl, combine flour, baking soda, salt, cinnamon, and ginger.
- In a small bowl, stir together sour cream, honey, egg, oil, and vanilla.
- Add wet ingredients to dry ingredients, and stir until just combined.
- Divide batter evenly among muffin wells. Bake for 12-15 minutes, until just lightly golden.
Need something to keep kids busy while you are cooking your feast? Try making homemade butter to go on your muffins!