Multigrain Muffins Recipe

3.5 5 5
Multigrain Muffins Recipe
Multigrain Muffins Recipe photo by Taste of Home
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Multigrain Muffins Recipe

Read Reviews
3.5 5 5
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/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. Yield: 1 dozen.
Originally published as Multigrain Muffins in Light & Tasty February/March 2004, p39

Nutritional Facts

1 each: 166 calories, 7g fat (1g saturated fat), 18mg cholesterol, 107mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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
  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. Yield: 1 dozen.
Originally published as Multigrain Muffins in Light & Tasty February/March 2004, p39

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Reviews forMultigrain Muffins

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Adettman User ID: 8896378 250630
Reviewed Jul. 19, 2016

"Did not like this at all. Bland dense."

MY REVIEW
Mlejnek User ID: 5541488 144622
Reviewed Jan. 14, 2014

"These are too bland for me."

MY REVIEW
jewels1900 User ID: 2212808 131101
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
amandakaye747 User ID: 5402044 91165
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
irishlasstn User ID: 4621072 144621
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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