Whole Grain Muffins Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings6
HealthyLow Fat
Ingredients
| 1 large shredded wheat biscuit, crumbled | ||
| 1/2 cup quick-cooking rolled oats | ||
| 1/3 cup 100% bran cereal | ||
| Milk | 2/3 Cup (16 tbs) | |
| 1 egg, slightly beaten | ||
| Vegetable oil | 2 Tablespoon | |
| Honey | 2 Tablespoon | |
| Packed brown sugar | 1 Tablespoon | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Granulated Sugar | 1 Tablespoon (Topping:) | |
| Ground cinnamon | 1/4 Teaspoon (Topping:) | |
Directions
Line six muffin cups with two paper baking cups in each.
Set aside.
In medium mixing bowl, combine shredded wheat, rolled oats and bran cereal.
Pour milk over mixture.
Mix well.
Stir in egg, oil, honey and brown sugar.
Mix well.
In small bowl, combine flour, baking soda and salt.
Add flour mixture to cereal mixture, stirring just until dry ingredients are moistened.
Fill each paper-lined muffin cup half full.
Microwave at High for 3 1/2 to 5 1/2 minutes, or until tops spring back when touched lightly, rotating cups twice. (Some moist spots will remain.)
Remove from muffin cups to wire rack.
In small bowl, mix topping ingredients.
Sprinkle topping on warm muffins.
Set aside.
In medium mixing bowl, combine shredded wheat, rolled oats and bran cereal.
Pour milk over mixture.
Mix well.
Stir in egg, oil, honey and brown sugar.
Mix well.
In small bowl, combine flour, baking soda and salt.
Add flour mixture to cereal mixture, stirring just until dry ingredients are moistened.
Fill each paper-lined muffin cup half full.
Microwave at High for 3 1/2 to 5 1/2 minutes, or until tops spring back when touched lightly, rotating cups twice. (Some moist spots will remain.)
Remove from muffin cups to wire rack.
In small bowl, mix topping ingredients.
Sprinkle topping on warm muffins.
Chef
