10 Grain Muffins Food
SUPER BERRY 10 GRAIN MUFFINS
Super Berry 10 Grain Muffins. Hearty and healthy muffins from Bob's Red Mill 10 Grain Hot Cereal and Made in Nature Super Berry Fusion.
Provided by Sheila Thigpen
Categories Bread
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray muffin tin with cooking spray.
- Stir together cereal and buttermilk and let stand for 10 minutes.
- Cream together sugar and butter. Stir in egg, then add dry ingredients, mixing just until incorporated. Fold in berries and nuts.
- Spoon into prepared muffin pan. Sprinkle top of each muffin with about 1/2 teaspoon Turbinado sugar.
- Bake for 15 minutes. Serve immediately or freeze in ziplock bags. Reheat frozen muffin in microwave for about 20 seconds for a quick breakfast.
Nutrition Facts : ServingSize 1 Servings, Calories 276 kcal, Carbohydrate 47 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 417 mg, Fiber 4 g, Sugar 11 g, UnsaturatedFat 4 g
10 GRAIN MUFFINS
I am hooked on whole grain hot cereals. The other day I bought Bob's Red Mill 10 Grain Hot Cereal to give it a try. So just in case I don't like it, I wanted to post the recipe that was on the side of the bag.
Provided by Charlotte J
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Mix 10 Grain Cereal and milk; allow to stand for 10 minutes.
- Preheat oven to 400.
- Cream sugar and butter well then add egg mix.
- Add dry ingredients and milk mixture, stirring only until mixed.
- Spoon into greased muffin pan.
- Bake at 400 degrees for 15 minutes.
Nutrition Facts : Calories 131.9, Fat 5.8, SaturatedFat 3.5, Cholesterol 32.2, Sodium 398.1, Carbohydrate 17.6, Fiber 0.3, Sugar 9.6, Protein 2.5
WHOLE GRAIN HEALTH MUFFINS
Make and share this Whole Grain Health Muffins recipe from Food.com.
Provided by Jo Anne
Categories Quick Breads
Time 30m
Yield 12-14 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- *groundflax seed (measure after grinding; coffee grinder is good for grinding flax seed) Preheat oven to 375.
- Lightly grease muffin tin.
- Combine all ingredients.
- Spoon batter into muffin tins about 3/4 full.
- Bake for 15-20 minutes.
- Makes 12-14 muffins depending on size.
Nutrition Facts : Calories 229, Fat 5.1, SaturatedFat 1, Cholesterol 33.1, Sodium 372.3, Carbohydrate 42.7, Fiber 5, Sugar 23.3, Protein 5.8
10+5 GRAIN BREAD FOR THE BREAD MACHINE
Make and share this 10+5 Grain Bread for the Bread Machine recipe from Food.com.
Provided by Barb 3663
Categories Breads
Time 2h
Yield 1 1 1/2 lb loaf, 16 serving(s)
Number Of Ingredients 11
Steps:
- Add all ingredients in the order suggested by your bread machine. Process on the basic bread cycle according to the manufacturer's directions. I use the "dark crust" setting.
- Remove from bread machine immediately after cooking. Let loaf cool for 15 minutes before slicing.
Nutrition Facts : Calories 86.7, Fat 1.4, SaturatedFat 0.5, Cholesterol 1.9, Sodium 115.8, Carbohydrate 16.7, Fiber 1.9, Sugar 2.2, Protein 2.7
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- In a separate bowl, combine flour, salt, flax meal, baking powder, baking soda and cinnamon. Add to the wet ingredients, along with the softened cereal, and stir until the mixture just barely comes together (it's okay if there are a few floury streaks here and there - the key is to avoid overmixing).
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- Brown rice. A super source of fiber and nutrients, brown rice is a great addition to your diet. Its mild nutty flavor is enjoyable, and you can easily make a big batch at the beginning of the week to pair with lean proteins and veggies for balanced, satisfying meals.
- 100% whole wheat bread. Replace your usual slices of white bread with whole wheat bread to amp up nutrition with your morning toast or lunchtime sandwich.
- Oatmeal. Oats are another great source of fiber, which helps to keep you full for a longer period of time. Try eating a serving of cooked oatmeal in the morning to help power you through until lunch, but be careful not to overload your oats with sugar-laden toppings like brown sugar or honey.
- Barley. Barley has a hearty texture and nutty flavor which makes it a great addition to soups, salads or grain bowls. Try pairing barley with veggies and beans for a nutrient packed, plant-based meal.
- Whole grain cereal. Need a convenient breakfast or snack? Look for whole-grain cereal cereal with whole grain as the first ingredient (e.g. oats, whole wheat flour) and one that contains at least 3 grams of fiber and 5 grams of protein.
- Quinoa. Quinoa is a powerhouse whole grain that is also a “complete protein” as it contains all the essential amino acids. Quinoa is incredibly versatile: use it on top of salads, in soups, as a grain bowl base or in plant-based quinoa burgers.
- Farro. Given its high protein and fiber relative to other whole grains, farro is a perfect grain if you really want to feel satisfied after eating. You’ll also feel more energized since it takes the body longer to break down and digest protein and fiber rich foods.
- Whole-wheat pasta. Replace white pasta with whole wheat spaghetti to help you feel full and energized rather than sluggish after a pasta meal. Also, be sure to pump up your pasta with a serving of veggies to help control portions and balance out your bowl!
- 100% whole wheat English muffins. Whole wheat English muffins are perfectly portioned and make a quick healthy breakfast or afternoon snack. Top one with peanut butter or almond butter for a balanced bite.
- Popcorn. Many people don’t realize popcorn is 100 percent whole grain, in addition to being low in calories and an excellent source of dietary fiber.
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