Three Grain Muffins Recipes

WHOLE WHEAT MUFFINS

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.

THREE GRAIN RASPBERRY MUFFINS

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.

TRIPLE BERRY MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

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.