Whole Grain Muffins Recipe

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
VegetarianInterest Group

Ingredients

 Shredded wheat biscuit1 Large, crumbled
 Quick cooking rolled oats1⁄2 Cup (8 tbs)
 100% bran cereal1⁄3 Cup (5.33 tbs)
 Milk2⁄3 Cup (10.67 tbs)
 Egg1 , slightly beaten
 Vegetable oil2 Tablespoon
 Honey2 Tablespoon
 Packed brown sugar1 Tablespoon
 All purpose flour1⁄3 Cup (5.33 tbs)
 Baking soda1⁄2 Teaspoon
 Salt1⁄8 Teaspoon
For topping
 Granulated sugar1 Tablespoon
 Ground cinnamon1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 193 Calories from Fat 69

% Daily Value*

Total Fat 8 g12%

Saturated Fat 1.5 g7.6%

Trans Fat 0 g

Cholesterol 37.8 mg

Sodium 184.4 mg7.7%

Total Carbohydrates 27 g9.1%

Dietary Fiber 2.6 g10.3%

Sugars 11.5 g

Protein 5 g10.1%

Vitamin A 2.2% Vitamin C 0.89%

Calcium 5.2% Iron 7.9%

*Based on a 2000 Calorie diet

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.
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