Three Grain Raspberry Muffins Recipes

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THREE GRAIN RASPBERRY MUFFINS



Three Grain Raspberry Muffins image

Cornmeal gives these muffins a crunchy texture that pairs well with any sweet berry, from raspberries to blueberries. If one dozen muffins is too many, freeze any extras in a lock-top plastic bag. Points 3.

Provided by Dancer

Categories     Quick Breads

Time 36m

Yield 12 muffins.

Number Of Ingredients 12

1/2 cup rolled oats
percent low-fat milk (soya milk) or plain soymilk (soya milk)
3/4 cup all-purpose flour (plain)
1/2 cup cornmeal, preferably stone-ground
1/4 cup wheat bran
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup dark honey
3 1/2 tablespoons canola oil
2 teaspoons grated lime zest
1 egg, lightly beaten
2/3 cup raspberries

Steps:

  • Preheat the oven to 400 degrees.
  • Line a 12-cup muffin pan with paper or foil liners.
  • In a large microwave-safe bowl, combine the oats and milk.
  • Microwave on high until the oats are creamy and tender, about 3 minutes.
  • Set aside.
  • In a large bowl, combine the flour, cornmeal, bran, baking powder and salt.
  • Whisk to blend. Add the honey, canola oil, lime zest, oats mixture and egg.
  • Beat just until moistened but still slightly lumpy.
  • Gently fold in the raspberries.
  • Spoon the batter into the muffin cups, filling each cup about 2/3 full.
  • Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
  • Transfer the muffins to a wire rack and let cool completely.

Nutrition Facts : Calories 151.7, Fat 5.1, SaturatedFat 0.5, Cholesterol 17.6, Sodium 147.8, Carbohydrate 25.7, Fiber 1.9, Sugar 12, Protein 2.6

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