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Walnut Wheat Muffins

Walnut Wheat Muffins
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1 1/2 cups whole-wheat flour
2 1/4 tsp. double-acting baking powder
1 tsp. salt
3 Tbsp. wheat germ
1 large egg, beaten lightly
1 cup milk
1 Tbsp. Sunnyland Gallberry Honey
1 cup Sunnyland Small English Walnut Pieces, lightly toasted


  1. In a large bowl sift together flour, baking powder, salt. Stir in wheat germ.
  2. In a small bowl beat together egg, milk, honey; add this mixture and the walnuts to the flour mixture. Stir until it is just combined.
  3. Let batter stand for 5 minutes; spoon into 12 buttered 1/3-cup muffin tins, filling them 3/4 full.
  4. Bake muffins in the middle of a preheated 400° oven for 20 minutes, or until they are puffed and golden brown. Turn out onto a rack. Yield: 12 muffins.

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Are Raw Walnuts ready and safe to eat?

Yes, our Walnuts are ready to eat and always raw. We never toast or salt our tasty, delicious Walnuts.