Great Grains Muffins Recipes

GREAT GRAINS MUFFINS

Steps:

• Preheat the oven to 400*. Line a muffin tin with paper cups.
• Mix all the dry ingredients together in a large bowl. In a separate bowl, combine the buttermilk with the maple syrup, eggs, and butter.
• Pour the liquids over the dry ingredients and stir until combined. Don't overmix - these are muffins; they don't need to be real smooth. Stir in the fruit.
• Spoon the batter into the muffin cups and bake for about 20 minutes, until a toothpick inserted into one of the muffins comes out clean. Cool well before removing from the pan.
• Eat fresh or wrap and freeze for another time. These rewarm perfectly in the microwave, or you can just defrost them on the counter for an hour or so.

HEARTY WHOLE GRAIN MUFFINS

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.

GREAT GRAINS OATMEAL MUFFINS

Steps:

• Beat eggs in large mixing bowl.
• Add buttermilk, oil, brown sugar, salt, and oats.
• Combine flour, baking powder, and baking soda separately, then combine with egg mixture.
• Add fruit and nuts, if desired.
• Fill greased muffin tins 0.75 full and bake at 400 degrees for 20-25 minutes , or until golden.
• NOTE: Rolled oats may be substituted for steel cut oats.

MULTIGRAIN MUFFIN

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
• Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
• Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.

BEST EVER MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
• Bake for 25 minutes, or until golden.