Muffins (Don't Throw Away That Whey...)

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Muffins (Don't Throw Away That Whey...)

star rating (3) rate this recipe »
Published prior to 2008

Whey contains almost all the calcium and potassium found in milk products and no fat.

2 cups Round Table Unbleached or Whole Wheat Pastry Flour
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon Bakewell Cream(r) Baking Powder
1/2 teaspoon baking soda
1 cup dried fruit or nuts
1 cup whey
1/4 cup vegetable oil (optional; for moistness)
2 eggs

Preheat your oven to 425°F. Blend the dry ingredients. Mix in the fruit or nuts. Beat together the wet ingredients. Combine with dry in 20 seconds. Fill a 12-cup muffin pan 2/3rds full. Bake for 15 to 18 minutes.


  • star rating 02/16/2014
  • Jill from Upstate New York
  • Upon looking for a whey recipe I was happy to find this one as most I found use powdered whey. Due to the post of muffins being a bit dry I added one medium mashed banana and I also used frozen blueberries instead of the dried fruit. They turned out great! Very moist and smooth textured. Will make these often!
  • star rating 01/11/2014
  • W from DC
  • Too dry. I'll add more fat and some frozen berries next time to see if it helps. A quarter cup doesn't seem like enough, especially with no milk fat. I'll try a third cup oil. If that doesn't work I'll try apple sauce to add moisture. Still an OK way to use up whey.
  • star rating 02/01/2010
  • Jane from NY
  • I make muffins a lot. I love the flexibility of muffin recipes. I had whey left over from cheese making and wondered if I could use it in muffins. I hopped on-line and found this recipe. I tried it and my whole family was SO happy with it! In fact, I'm making it right now for breakfast. (Note; I added a few dashes of cinnamon and used sucnat rather than sugar. SO GOOD!)