Multigrain Muffins Recipes

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.

APPLESAUCE MULTIGRAIN MUFFINS

Steps:

• Preheat oven to 400°F Line twelve muffin cups with paper baking cups or lightly oil bottoms only.
• Prepare topping. Mix oats, brown sugar, and cinnamon together. Add melted butter and mix well.
• Prepare muffins. Mix oats, flour, baking powder and soda, and cinnamon in a bowl. In separate bowl, mix applesauce, milk, brown sugar, oil, and egg. Add to dry ingredients and stir just until dry ingredients are moistened.
• Fill cups with mix (fills to about 3/4 full), and top each muffin with topping. Then bake 18-20 minutes. Serve warm if possible. Yum! Simple and delicious.

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.

MULTI-GRAIN ENGLISH MUFFINS

Steps:

• Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
• Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls. Flatten balls and dust with cornmeal.
• Let rise for 1 hour in a warm place.
• Bake 350*F for about 25 minutes.

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.

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.

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-OATMEAL-CRAISON SPICE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine oatmeal, flour, spices, baking powder and baking soda.
• Add applesauce, milk, brown sugar, oil and egg; mix until moistened.
• Add Craisons.
• Put in muffin papers.
• Bake 20 minutes.
• ENJOY!