Three Grain Raspberry Muffins Recipes

THREE-GRAIN MUFFINS

Three-Grain Muffins image

"A new neighbor brought me a batch of this muffin mix," relates Dorothy Collins of Winnsboro, Texas. "I was pleasantly surprised at how well it kept in the fridge and what delicious, moist muffins it created."

Provided by Taste of Home

Time 30m

Yield 4 dozen.

Number Of Ingredients 11

Ingredients

2 cups quick-cooking oats
2 cups crushed Shredded Wheat (about 4 large)
2 cups All-Bran
4 cups buttermilk
1 cup boiling water
1 cup vegetable oil
4 eggs, lightly beaten
2-1/4 cups packed brown sugar
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt

Steps:

In a large bowl, combine oats, Shredded Wheat and bran. Add buttermilk, water, oil and eggs; stir for 1 minute. Stir in brown sugar. Combine flour, baking soda and salt; add to the cereal mixture until blended. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.

Nutrition Facts : Calories 166 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.

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

Ingredients

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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