Four Grain Four Berry Muffins Recipes
WHOLE GRAIN BLUEBERRY MUFFINS
I am always looking for ways to add fiber to our diet. These muffins originally called for 1/2 white and 1/2 whole wheat flour. I made some adjustments and the end result were moist, fruit filled muffins. The recipe calls for cinnamon; however, for a true taste delight add 1/2 to 1 teaspoon of my Baking Spice Blend Mix Recipe #145505.
Provided by PaulaG
Categories Quick Breads
Time 40m
Yield 10-12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place the oats in blender container and process until fine flour.
- In a medium bowl, thoroughly mix oat flour, oat bran and pastry flour; stir in baking powder and soda.
- In a separate bowl, mix together the egg substitute, buttermilk and oil.
- Add the wet ingredients to the flour all at once and stir to moisten.
- Gently stir in rinsed and drained berries and spoon batter into muffin tins that have been sprayed with non-stick cooking spray.
- Bake in preheated oven for 25 minutes or until lightly brown.
Nutrition Facts : Calories 176, Fat 7.2, SaturatedFat 1.2, Cholesterol 1, Sodium 174, Carbohydrate 25.5, Fiber 3.9, Sugar 3.6, Protein 6
WHOLE GRAIN BLUEBERRY-FUL MUFFINS
I was forced to improvise some ingredients in my usual muffin recipe this morning, and boy was I glad! These were seriously good (my husband had 8 of them in one sitting) and you would never guess they are healthy. Makes a baker's dozen (or 12 biggies).
Provided by smellyvegetarian
Categories Quick Breads
Time 23m
Yield 13 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients in a large bowl.
- Make a well in the center of the mix and add wet ingredients.
- Mix just until combined, then fold in berries.
- Bake 18-20 minutes at 400.
MIXED GRAIN AND BLUEBERRY MUFFINS
These muffins aren't at all like the cakey blueberry muffins from your local coffee shop. They have a nice texture and a wholesome, grainy flavor. Better yet, your child will get lots of fruit in each muffin.
Provided by Martha Rose Shulman
Categories breakfast, brunch, side dish
Time 1h
Yield Twelve muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened.
- Sift together the cornmeal, whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
- In a medium bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well.
- Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 8 grams, TransFat 0 grams
HEARTY WHOLE GRAIN MUFFINS
These muffins are delicious. My very, very picky son loves them for breakfast and doesn't even realize they are full of good things for him. You can easily substitute the grains in the recipe for whatever you prefer or have on hand.
Provided by babooleena
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 18
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
- Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
- Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 30.7 g, Cholesterol 0.7 mg, Fat 4.5 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 253.5 mg, Sugar 16 g
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