Muffins
Whole Wheat Muffins
Rated 3.2 stars by 23 users
Category
Muffin
Servings
48
Prep Time
15 minutes
Cook Time
20 minutes
These whole wheat muffins are a true Arva classic — hearty, wholesome, and perfect for busy mornings. The batter comes together quickly and rests overnight, letting the bran and oats soften so the muffins bake up tender, flavourful, and beautifully consistent. A reliable, make‑ahead recipe that’s been loved in local kitchens for generations.
Ingredients
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5 cups Daisy 100% Whole Wheat Flour
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4 Tsp Baking Soda
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3 Tsp Baking Powder
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1 tsp Salt
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1 cup Brown Sugar
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4 Cups Bran
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2 Cups Oatmeal
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4 Cups Raisins
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3 Eggs
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1 Cup Oil
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1/2 Cup Molasses
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4 Cups Buttermilk
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1 1/2 Cup Water
Directions
Put all dry ingredients in large container.
Mix eggs, oil, molasses, and pour over dry mixture.
Add buttermilk and water and mix well. Batter should be thick but pourable. If very loose, add ½ cup flour before refrigerating.
Cover tightly and refrigerate overnight.
To bake, stir cold mixture and fill muffin cups 3/4 full. Do not over‑mix after resting—just fold gently.
Bake at 425 F for approximately 18-22 minutes.
Recipe Note
These muffins bake up hearty, moist, and lightly sweet with a classic bran flavour.