Healthy Multigrain Muffins Recipes

ZUCCHINI YOGURT MULTIGRAIN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
• In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
• Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

FRUITY MULTIGRAIN MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
• Beat yogurt, brown sugar, oil and egg whites in large bowl with spoon. Stir in remaining ingredients except dried fruit and triticale just until flour is moistened. Fold in dried fruit and triticale.
• Divide batter evenly among muffin cups (cups will be very full). Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.

MULTIGRAIN MUFFINS

Steps:

• In a bowl, combine the first eight ingredients. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in walnuts and raisins., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.

HEALTHY MULTIGRAIN MUFFINS

Steps:

• Preheat oven to 375 degree F.
• Grease muffin tin (I like to use a silicone muffin pan) or line muffin tin with paper cups.
• Whisk together flours, oat bran, baking powder, baking soda, nutmeg, cinnamon and salt.
• Lightly beat the egg and egg whites. Stir in the buttermilk, applesauce, almond and vanilla extracts, brown sugar, and oil.
• Stir the liquids into the dry ingredients, until almost combined (batter will be thick), being careful not to over-mix. Gently stir in the dried fruit and nuts.
• Fill muffin cups about ¾ full. Bake until tester is clean, about 23 minutes.
• After a few minutes, remove muffins from the pan, and cool on a rack. You can serve them room temperature, or re-warm them in a toaster oven.

MULTI-GRAIN BANANA MUFFINS (LOW FAT, TOO!)

Steps:

• Preheat the oven to 350 degrees.
• Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
• Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
• Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
• Add the egg, oil, sugar, and vanilla.
• After stirring those together, add in the oat-buttermilk mixture.
• Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
• Refrain from over-mixing.
• Grease twelve muffin cups.
• Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
• Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.

MULTIGRAIN ENGLISH MUFFINS

Steps:

• Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
• Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.
• Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
• Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.
• Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired.