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Multigrain Muffins

Multigrain Muffins
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
12 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup quick-cooking oats
  • 1/4 cup whole wheat flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons toasted wheat germ
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup fat-free milk
  • 1/4 cup canola oil
  • 1/4 cup chopped walnuts
  • 1/4 cup raisins

Directions

  • In a bowl, combine the first eight ingredients. In another bowl,
  • combine the egg, milk and oil; stir into dry ingredients just until
  • moistened. Fold in walnuts and raisins.
  • Coat muffin cups with cooking spray; fill two-thirds full with
  • batter. Bake at 375° for 15-18 minutes or until a toothpick
  • comes out clean. Cool for 5 minutes before removing from pan to a
  • wire rack. Serve warm. Yield: 1 dozen.
Nutrition Facts: One serving (1 each) equals 166 calories,
© Taste of Home 2013

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Multigrain Muffins (continued)

Nutrition Facts: 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.
© Taste of Home 2013