Multigrain Muffins Recipe
Ingredients
| 1 large egg or 2 egg whites, lightly beaten | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Buttermilk | 1 Cup (16 tbs) | |
| Packed brown sugar | 1/3 Cup (16 tbs) | |
| 1/2 cup quick-cooking oats | ||
| 1 cup unbleached white flour | ||
| Whole wheat pastry flour | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
Directions
Preheat the oven to 400°.
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.
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.
Chef
