Mixed Grain And Blueberry Muffins Recipes

MIXED GRAIN AND BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened.
• Sift together the cornmeal, whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
• In a medium bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well.
• Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.

WHOLE GRAIN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Place the oats in blender container and process until fine flour.
• In a medium bowl, thoroughly mix oat flour, oat bran and pastry flour; stir in baking powder and soda.
• In a separate bowl, mix together the egg substitute, buttermilk and oil.
• Add the wet ingredients to the flour all at once and stir to moisten.
• Gently stir in rinsed and drained berries and spoon batter into muffin tins that have been sprayed with non-stick cooking spray.
• Bake in preheated oven for 25 minutes or until lightly brown.

WHOLE GRAIN BLUEBERRY-FUL MUFFINS

Steps:

• Mix dry ingredients in a large bowl.
• Make a well in the center of the mix and add wet ingredients.
• Mix just until combined, then fold in berries.
• Bake 18-20 minutes at 400.

MIXED GRAIN & BLUEBERRY MUFFINS

Steps:

• 1. Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened. 2. Sift together the cornmeal, whole wheat flour, all-purpose flour, baking powder, baking soda and salt. 3. In a medium bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well. 4. Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.