FRUITY MULTIGRAIN MUFFINS
Power-packed muffins are full of good-for-you grains and fruits. For breakfast on the go or a mealtime accompaniment, they're a sunup-to-sundown treat!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
- Beat yogurt, brown sugar, oil and egg whites in large bowl with spoon. Stir in remaining ingredients except dried fruit and triticale just until flour is moistened. Fold in dried fruit and triticale.
- Divide batter evenly among muffin cups (cups will be very full). Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g
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Ramzan Jutt gujrat ala
[email protected]These muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
sufi 9,3
[email protected]I'm so glad I found this recipe! These muffins are so easy to make and they're so delicious. I've already made them twice and I'll definitely be making them again.
Stalker Luffy
[email protected]These muffins were good, but not great. They were a little dry and bland. I think I'll try a different recipe next time.
Khadija Bahsan
[email protected]These muffins were a hit with my family! They're so delicious and nutritious. I love that they're made with whole wheat flour and oats. I'll definitely be making these again soon.
Pritom Deb Nath
[email protected]Love this Fruity Multigrain Muffins recipe! It's so easy to make and the muffins turn out so moist and fluffy. I used a combination of blueberries and raspberries, and the muffins were so flavorful. I'll definitely be making these again.