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
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- 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 : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 107mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 4g protein.
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Rabbi Sheikh
[email protected]These muffins are a great way to use up leftover grains.
Thomas Martin
[email protected]I'm not sure what I did wrong, but my muffins turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Rishan Rik
[email protected]I've made these muffins several times now, and they're always a hit. I love the way the different grains give them a unique flavor and texture.
Balrambhusal Balrambhusal
[email protected]These muffins are a bit more time-consuming to make than some other muffin recipes, but they're definitely worth the effort. They're so delicious and satisfying.
Janis Conrad
[email protected]I'm not a huge fan of multigrain muffins, but I thought I'd give this recipe a try. I was pleasantly surprised! The muffins were moist and flavorful, and I loved the combination of different grains.
Adalyn Snyder
[email protected]These muffins are a great way to get your kids to eat their grains. My kids love the sweet flavor and the crunchy topping.
Gatto_nero
[email protected]I'm always looking for healthy muffin recipes, and this one definitely fits the bill. They're made with whole grains, honey, and fruit.
Zahid Production
[email protected]These muffins are a great grab-and-go breakfast or snack. They're also perfect for packing in school lunches.
James Nikolai
[email protected]I love how versatile this recipe is. You can add different fruits, nuts, or seeds to change up the flavor. I've made these muffins with blueberries, cranberries, walnuts, and chia seeds.
Shane Ritchie
[email protected]These muffins are a great way to use up leftover grains. I always have a bag of quinoa or brown rice in my pantry, so these are a perfect recipe for me.
Mercy Mbugua
[email protected]I made these muffins for a party and they were a big hit! Everyone loved them. I'll definitely be making them again.
Sabir gillani
[email protected]These muffins were okay, but I've had better. They were a bit too dense for my taste.
Callme Char
[email protected]I was disappointed with these muffins. They were bland and didn't have much flavor. I won't be making them again.
Dr. Julia Gaines
[email protected]These muffins were a bit too dry for my taste. I think I'll try adding some more milk or yogurt next time.
Amful Emmanuel
[email protected]I'm not usually a fan of multigrain muffins, but these were surprisingly good! They're moist and flavorful, and I love the crunchy topping.
Hadiza Jabiru
[email protected]These muffins were delicious! I love the combination of different grains and the hint of sweetness from the honey. They were also really easy to make.
Meshack Musau
[email protected]The muffins turned out perfectly! I used a mix of white whole wheat flour and oat flour, and they were still light and fluffy. I'll definitely be making these again.
Dennoh Bahati
[email protected]These muffins were a hit with my family! They're moist, flavorful, and packed with wholesome ingredients. I'll definitely be adding this recipe to my regular rotation.