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My husband and I love including grains in our diet. The cornmeal and oats in these muffins gave them an interesting texture, which I hope you'll enjoy as much as we do. -Peggy Corcoran of Apex, North Carolina
This recipe is:
Contest Winning
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (1 each) equals 166 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 107 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Multigrain Muffins in Light & Tasty February/March 2004, p39
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Oct. 23, 2011 by amandakaye747
These are nice and fluffy, but they lack a little sweetness. Next time I will add a bit more brown sugar in the mix and/or on the muffin tops. Overall, a good muffin, though!
Reviewed on Aug. 26, 2010 by irishlasstn
I really did like these. I added some currants and sultanas instead of the usual raisins and thought they were wonderful. These will make for great breakfast fare in the fall. I'm looking forward to coming up with variations of this recipe. Thanks!
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