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

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Whey is a secret kitchen friend, adding tenderness to a wide variety of baked goods. It's not something you'll typically buy in the store, but if you're a cheesemaker — or a fan of making Greek-style yogurt — you'll have it in excess. In addition, whey contains almost all the calcium and potassium found in milk products and no fat.

At a glance

12 muffins


Choose your measure:

  • 2 cups King Arthur Unbleached Pastry Flour or 2 cups King Arthur Whole Wheat Pastry Flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Bakewell Cream baking powder
  • 1/2 teaspoon baking soda
  • 1 cup dried fruit or nuts (See "tips", below.)
  • 1 cup whey
  • 1/4 cup vegetable oil, optional, for moistness
  • 2 large eggs


  1. Preheat the oven to 425°F. Lightly grease a 12-well muffin pan.
  2. Blend the dry ingredients. Mix in the fruit and/or nuts.
  3. Beat together the wet ingredients.
  4. Combine the dry and wet ingredients briefly.
  5. Fill each cup in the pan two-thirds full with the batter.
  6. Bake the muffins for 15 to 18 minutes.
  7. Store the muffins, well-wrapped, for up to 3 days at room temperature or up to a month in the freezer.