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Multigrain Muffins Recipe
|Egg/2 egg whites||1 Large, lightly beaten|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Quick cooking oats||1⁄2 Cup (8 tbs)|
|Unbleached white flour||1 Cup (16 tbs)|
|Whole wheat pastry flour||1 Cup (16 tbs) (Up To 1/2 Cup May Be Replaced By Wheat Bran)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
Calories 476 Calories from Fat 151
% Daily Value*
Total Fat 17 g26.4%
Saturated Fat 2.4 g12.1%
Trans Fat 0 g
Cholesterol 52.9 mg
Sodium 585.2 mg24.4%
Total Carbohydrates 70 g23.4%
Dietary Fiber 4.6 g18.4%
Sugars 18.5 g
Protein 11 g22.5%
Vitamin A 1.2% Vitamin C
Calcium 13.8% Iron 16.6%
*Based on a 2000 Calorie diet
In a bowl, stir together the egg or egg whites, oil, buttermilk, brown sugar, and oats.
In another bowl, combine the flours, optional wheat bran, and salt.
Sprinkle in the baking soda and baking powder, and mix well.
Add the liquid mixture to the dry ingredients, and stir just until a smooth batter is formed.
Spoon the batter into oiled muffin tins and bake for 20 minutes, until puffed and golden.
A knife inserted in the center of a muffin should come out clean.
Cool for 5 minutes and remove the muffins from the pan.