Four Grain Muffins Recipes

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HEALTHY MULTIGRAIN MUFFINS



Healthy Multigrain Muffins image

This recipe makes delicious, healthy and versatile muffins. I have tried cranberries, apple pieces, almonds and macadamias as well. You can use any fruit or nut that you especially like.

Provided by Maito

Categories     Quick Breads

Time 40m

Yield 15-17 muffins, 15-17 serving(s)

Number Of Ingredients 18

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4-1/2 teaspoon nutmeg
1/2-1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
3 large egg whites
1 1/4 cups low-fat buttermilk
1/4 cup applesauce
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
2 tablespoons canola oil or 2 tablespoons vegetable oil
3/4 cup dried fruit
1/2 cup walnuts, chopped (or any other nut)

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.

Nutrition Facts : Calories 175, Fat 5.7, SaturatedFat 0.7, Cholesterol 13.2, Sodium 214, Carbohydrate 29.8, Fiber 3.1, Sugar 8.4, Protein 5.3

WHOLE WHEAT MUFFINS



Whole Wheat Muffins image

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 30m

Yield 12 muffins

Number Of Ingredients 9

1/2 cup melted unsalted butter, more for greasing tins
2 1/2 cups whole wheat flour, preferably pastry flour
3/4 to 1 cup sugar, depending on sweetness of fruit
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables
1 egg, beaten
1/2 cup buttermilk

Steps:

  • Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
  • Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 162 milligrams, Sugar 3 grams, TransFat 0 grams

HEARTY WHOLE GRAIN MUFFINS



Hearty Whole Grain Muffins image

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

½ cup raisins
1 cup all-purpose flour
1 cup whole wheat flour
⅔ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground allspice
½ cup nonfat dry milk powder
¼ cup toasted wheat germ
¼ cup wheat bran
3 tablespoons uncooked farina hot cereal (such as Cream of Wheat®)
3 egg whites
1 ¼ cups unsweetened applesauce
1 large carrot, peeled and shredded
⅓ cup vegetable oil
¼ cup bran cereal
3 tablespoons raw sugar

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

MULTIGRAIN MUFFINS



Multigrain Muffins image

My husband and I love including grains in our diet. The cornmeal and oats in these muffins gave them an interesting texture, which I hope you'll enjoy as much as we do. -Peggy Corcoran of Apex, North Carolina

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 13

1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 cup quick-cooking oats
1/4 cup whole wheat flour
1/4 cup packed brown sugar
3 tablespoons toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 cup fat-free milk
1/4 cup canola oil
1/4 cup chopped walnuts
1/4 cup raisins

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.

Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 107mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 4g protein.

FOUR GRAIN, FOUR BERRY MUFFINS



Four Grain, Four Berry Muffins image

Berries have more anti-oxidants than any other food (see http://optimalhealth.cia.com.au/OracLevels.htm). I also know that some flours have certain nutrients that others might not, so I adapted a muffin recipe and created my own mix.

Provided by mtilton

Categories     Quick Breads

Time 45m

Yield 10 serving(s)

Number Of Ingredients 15

1 cup whole wheat flour
1/4 cup barley flour
1/4 cup millet flour
1/4 cup rye flour
1/4 cup spelt flour
1/2 teaspoon salt
2 teaspoons baking soda
3/4 cup milk
1/2 tablespoon lemon juice
1/2 cup honey
2 teaspoons olive oil
1/2 cup blackberry, frozen
1/2 cup blueberries, frozen
1/2 cup raspberries, frozen
1/2 cup strawberry, frozen

Steps:

  • Pour 3/4 cup of milk into a container and add 1/2 tablespoons of lemon juice to sour it. Let sit for 5 minutes.
  • Pre-heat oven to 400º F.
  • Mix flours together. Add salt and baking soda and blend mixture well.
  • Cut larger pieces of berries into smaller pieces about the size of the blueberries.
  • Add soured milk, honey and oil to the batter.
  • Oil muffin tins, or use liners.
  • Either mix all the berries into the mix and spoon the batter into the muffin tins. Your batter will be purple.
  • Or else spoon a little of the mixture into the muffin tins, and alternate adding a pieces of berries and spoonfuls of batter.
  • Bake at 400º F for 25 minutes.

Nutrition Facts : Calories 156.8, Fat 2.2, SaturatedFat 0.6, Cholesterol 2.6, Sodium 378.4, Carbohydrate 33.4, Fiber 3.4, Sugar 15.8, Protein 3.6

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