Four Grain Muffins Recipe
Ingredients
| Nonstick cooking spray | ||
| All purpose flour | 3/4 Cup (16 tbs) | |
| Rye flour | 1/2 Cup (16 tbs) | |
| 1/4 cupcornmeal | ||
| Firmly packed brown sugar | 3 Tablespoon | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Milk fat | 1 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 1 large egg, lightly beaten | ||
Directions
1 Preheat the oven to 400° F.
Lightly coat twelve 2 1/2 inch muffin cups with cooking spray or insert cupcake liners.
In a large bowl, stir togetherthe all-purpose flour, rye flour, oat bran, cornmeal, sugar, baking powder, and salt until well combined.
With a mixing spoon, make a well in the center.
2 In a small bowl, stirtogetherthe milk, oil, and egg, then pourthe mixture into the well of the dry ingredients.
Stiruntil just combined.
3 Spoon the batter into the prepared muffin cups, filling them 2/3 full.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then turn them out onto a wire rack to cool.
Lightly coat twelve 2 1/2 inch muffin cups with cooking spray or insert cupcake liners.
In a large bowl, stir togetherthe all-purpose flour, rye flour, oat bran, cornmeal, sugar, baking powder, and salt until well combined.
With a mixing spoon, make a well in the center.
2 In a small bowl, stirtogetherthe milk, oil, and egg, then pourthe mixture into the well of the dry ingredients.
Stiruntil just combined.
3 Spoon the batter into the prepared muffin cups, filling them 2/3 full.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then turn them out onto a wire rack to cool.
Chef
