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Multigrain Muffins Recipe
Multigrain Muffins Recipe photo by Taste of Home

Multigrain Muffins Recipe

Read Reviews (4)
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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings

Ingredients

  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup cornmeal
  • 1/2 cup quick-cooking oats
  • 1/4 cup King Arthur Premium 100% 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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Multigrain Muffins in Light & Tasty February/March 2004, p39

Nutritional Facts

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.

Reviews for Multigrain Muffins(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 14, 2014

These are too bland for me.

MY REVIEW
Reviewed May. 28, 2013

I just made these tonight and they are awesome! My "goodie loving" husband gave them two thumbs up too. I didn't have any walnuts so I decided to add 1/4 cups of dried cranberries I had in the pantry instead in addition to the raisins. That was a good decision!

MY REVIEW
Reviewed Oct. 23, 2011

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!

MY REVIEW
Reviewed Aug. 26, 2010

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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