Multigrain Maple Syrup Muffins Recipe
Ingredients
| Rolled oats | 1 Cup (16 tbs) | |
| Wheat germ | 3/4 Cup (16 tbs) | |
| 1/2 cup natural bran | ||
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| 1 cup buttermilk or sour milk | ||
| Maple syrup | 3/4 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Oil | 1/2 Cup (16 tbs) | |
| Flour | 1 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Raisins | 1/2 Cup (16 tbs) | |
Directions
Preheat oven to 375 °F (190 °C).
Butter muffin pans.
Set aside.
In a bowl, mix first 6 ingredients.
Let stand 15 minutes.
Add maple syrup, eggs and oil.
Set aside.
In a second bowl, mix flour, baking powder and baking soda.
Fold into first mixture, stirring only as needed to moisten batter.
Add raisins.
Fill muffin cups until three quarter full.
Bake in oven 20-25 minutes.
Remove from oven.
Let stand 10 minutes before unmolding.
Butter muffin pans.
Set aside.
In a bowl, mix first 6 ingredients.
Let stand 15 minutes.
Add maple syrup, eggs and oil.
Set aside.
In a second bowl, mix flour, baking powder and baking soda.
Fold into first mixture, stirring only as needed to moisten batter.
Add raisins.
Fill muffin cups until three quarter full.
Bake in oven 20-25 minutes.
Remove from oven.
Let stand 10 minutes before unmolding.
Chef
