Multigrain Muffins

Multigrain Muffins

13
SAUNDRA 1

"This is a very healthy multi-grain muffin. Nuts, raisins or blueberries may be added and orange juice can be used for the liquid."

Ingredients 30 m {{adjustedServings}} servings 92 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease 8 muffin cups.
  2. In a large bowl, mix together whole wheat flour, soy flour, rye flour, baking powder, baking soda, and salt. Work in oil with fingers, pastry blender or a fork. Add egg, buttermilk and molasses; stir well. Scoop into prepared muffin cups.
  3. Bake in preheated oven for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Tips & Tricks
Raspberry Lemon Muffins

A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.

Classic Bran Muffins

These muffins are full of fiber, yet are also moist and very tasty.

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Reviews 13

  1. 15 Ratings

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KIM CARR
1/28/2003

This was a quick recipe. The texture was light and moist. I substituted orange juice for 1/2 of the liquid (still using buttermilk for the other half), drained applesauce for the oil, and honey for the molasses. Good with peanut butter and jelly.

GRAFIXG
7/4/2004

I was looking for a not-too-sweet, whole grain muffin recipe. My search ended here! These have an excellent flavor and texture. Instead of using buttermilk, which I never have around, I combine 1 TBS malt vinegar, 1 TBS part-skim ricotta cheese and enough milk to make 1 cup, blending well with a whisk. I bake them 15 minutes at 425 degrees - they got a little too brown at 450. I have also made them without the rye flour, using 2 parts whole wheat flour to 1 part soy flour. The recipe as stated only yielded 6 muffins in my pan, so I always make a double batch now. They freeze well and make a great workday snack with a little butter. Thanks for sharing this recipe!

lenihan5
2/21/2003

The muffins were fine but on a personal basis I prefer muffins a bit sweeter. These were not sweet at all but that could be changed with adding sweet juice or fruit to them. Those looking for a diet high in grains would like this recipe but my kids didn't like them.