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Multigrain Muffins

Name: Multigrain Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 dozen.
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

5 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

1 dozen

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

Multigrain Muffins Recipe photo by Taste of Home

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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.

Nutrition Facts

1 each: 166 calories, 7g fat (1g saturated fat), 18mg cholesterol, 107mg sodium, 22g carbohydrate, 2g fiber), 4g protein.

Multigrain Muffins

Total Time

Makes

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Ingredients

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