Fruity Multigrain Muffins Food

FRUITY MULTIGRAIN MUFFINS

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.

HEALTHY MULTIGRAIN MUFFINS

Steps:

• Preheat oven to 375 degree F.
• Grease muffin tin (I like to use a silicone muffin pan) or line muffin tin with paper cups.
• Whisk together flours, oat bran, baking powder, baking soda, nutmeg, cinnamon and salt.
• Lightly beat the egg and egg whites. Stir in the buttermilk, applesauce, almond and vanilla extracts, brown sugar, and oil.
• Stir the liquids into the dry ingredients, until almost combined (batter will be thick), being careful not to over-mix. Gently stir in the dried fruit and nuts.
• Fill muffin cups about ¾ full. Bake until tester is clean, about 23 minutes.
• After a few minutes, remove muffins from the pan, and cool on a rack. You can serve them room temperature, or re-warm them in a toaster oven.

MULTI-GRAIN BANANA MUFFINS (LOW FAT, TOO!)

Steps:

• Preheat the oven to 350 degrees.
• Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
• Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
• Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
• Add the egg, oil, sugar, and vanilla.
• After stirring those together, add in the oat-buttermilk mixture.
• Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
• Refrain from over-mixing.
• Grease twelve muffin cups.
• Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
• Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.

MULTIGRAIN MUFFIN

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
• Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
• Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.

MULTIGRAIN MUFFINS

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.

10 GRAIN MUFFINS

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.

FRUIT MUFFINS

Steps:

• Mix dry ingredients together in a large bowl.
• Mix together melted butter, egg and milk and add to dry ingredients.
• Stir just until mixed and then fold in fruit cocktail.
• Fill paper lined muffin cups 2/3 full and bake at 400° for about 25 minutes.

HEALTHY FRUIT MUFFINS

Steps:

• Preheat oven to 375F.
• Spray a 12-muffin tin with non-stick spray and set aside, or use muffin liners.
• Combine flour, baking soda, cinnamon and salt in a medium bowl.
• Set aside.
• Drain peaches and reserve 1/3 cup of syrup.
• Puree peaches and reserved syrup in a blender, until smooth.
• Whisk the peach puree, sugar, egg substitute and oil.
• Add Bran Flakes and mix well.
• Add flour mixture and stir until dry ingredients are just moistened.
• DO NOT OVERMIX!
• Gently fold in blueberries.
• Divide batter among the muffin cups (about 2/3 full).
• Bake for 20 mins, or until toothpick test shows doneness.
• Serve warm.