Multigrain Muffins12 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“This is a very healthy multi-grain muffin. Nuts, raisins or blueberries may be added and orange juice can be used for the liquid.” - by SAUNDRA
Original recipe yields 8 muffins
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease 8 muffin cups.
- 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.
- Bake in preheated oven for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Amount Per Serving (8 total)
- 92 cal
- 3.5 g
- 11.8 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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 ..." See morethe molasses. Good with peanut butter and jelly."
"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..." See more 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!"
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