Fruity Multigrain Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MULTIGRAIN MUFFIN



Multigrain Muffin image

Provided by Food Network Kitchen

Time 40m

Yield 12 servings

Number Of Ingredients 13

1 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine salt
2 large eggs
1 large egg white
1 1/4 cups buttermilk
1/2 cup packed dark brown sugar
2 tablespoons vegetable oil
1 cup chopped dried fruit medley
1/2 cup chopped walnuts

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.

FUEL TO GO MUFFINS



Fuel to Go Muffins image

These muffins are loaded with healthy ingredients like seeds, apple, carrots, dried fruit and a whole bunch more.

Provided by Laureen King

Categories     Breakfast     Healthy Snack

Time 50m

Number Of Ingredients 17

2 cups multi grain flour
3/4 cup sugar
1 tbsp cinnamon
2 tsp baking powder
1/2 tsp salt
1/2 cup shredded coconut
1/2 cup raisins,dried cranberries,dried blueberries, about 1 ½ to 2 cups total (or any kind of dried fruit like figs or apricots)
2 cups grated carrots
1 apple shredded
8 oz can crushed pineapple (drained really well to remove most of the liquid)
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
¼ cup chia seeds
¼ cup hemp seeds
3 eggs
2/3 cup vegetable oil (can also use olive oil)
1 tsp vanilla

Steps:

  • Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl.
  • Add dried fruit, coconut, seeds,raisins, crushed pineapple, apple and carrots. Stir to combine.
  • In separate bowl whisk eggs with oil and vanilla.
  • Combine this mixture with dry ingredients and blend well. This will be very thick.
  • Fill 12 cupcake baking cups heaping full or 16 regular size muffins.
  • Bake at 350 degrees for 30-35 minutes. Tops nicely browned and tops crusty looking.

Nutrition Facts : Calories 401 kcal, Carbohydrate 44 g, Protein 9 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 41 mg, Sodium 132 mg, Fiber 7 g, Sugar 22 g, ServingSize 1 serving

HEALTHY MULTIGRAIN MUFFINS



Healthy Multigrain Muffins image

This recipe makes delicious, healthy and versatile muffins. I have tried cranberries, apple pieces, almonds and macadamias as well. You can use any fruit or nut that you especially like.

Provided by Maito

Categories     Quick Breads

Time 40m

Yield 15-17 muffins, 15-17 serving(s)

Number Of Ingredients 18

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4-1/2 teaspoon nutmeg
1/2-1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
3 large egg whites
1 1/4 cups low-fat buttermilk
1/4 cup applesauce
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
2 tablespoons canola oil or 2 tablespoons vegetable oil
3/4 cup dried fruit
1/2 cup walnuts, chopped (or any other nut)

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.

Nutrition Facts : Calories 175, Fat 5.7, SaturatedFat 0.7, Cholesterol 13.2, Sodium 214, Carbohydrate 29.8, Fiber 3.1, Sugar 8.4, Protein 5.3

FRUITY MULTIGRAIN MUFFINS



Fruity Multigrain Muffins image

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 By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 12

1 1/4 cups Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2 cup packed brown sugar
1/4 cup vegetable oil
2 egg whites
1 1/4 cups Gold Medal™ whole wheat flour
3/4 cup oat bran
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped dried fruit
1/2 cup cooked whole-grain triticale or brown rice

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

WHOLE GRAIN BLUEBERRY MUFFINS WITH ORANGE STREUSEL



Whole Grain Blueberry Muffins With Orange Streusel image

This master recipe for juicy, whole grain berry muffins is both extremely flexible and extremely rewarding. It is sweet but not sugary, packed with whole grains but not dense, and reasonably rich in fiber, protein, complex carbohydrates and healthy fats. The fresh berries and nuts are interchangeable with dried fruit, coconut or sunflower seeds. And the muffins freeze beautifully; they can go from a 300-degree oven to the breakfast table (or the car) in about 20 minutes.

Provided by Julia Moskin

Categories     breakfast, brunch, quick breads

Time 2h

Yield 18 to 24 muffins

Number Of Ingredients 22

2 cups/240 grams all-purpose flour, more as needed
2/3 cup/75 grams whole wheat flour or wheat germ, preferably toasted
2/3 cup/92 grams fine-ground yellow cornmeal
2/3 cup/66 grams rolled oats (not quick-cooking)
2/3 cup/142 grams packed light brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg or allspice (or use additional cinnamon)
1/2 teaspoon salt
1 3/4 cups/414 milliliters buttermilk, more as needed
1 1/3 cup/315 milliliters coconut oil, or neutral oil like safflower or canola
2/3 cup/158 milliliters maple syrup
4 eggs
2 cups/198 grams grated carrots or tart apple
1 1/2 cups/255 grams blueberries
1 cup/113 grams chopped toasted walnuts or pecans (optional)
1/3 cup/71 grams packed light brown sugar
1/2 teaspoon cinnamon
1/4 cup/59 milliliters coconut oil or cold unsalted butter
1/2 cup/60 grams all-purpose flour
1 1/2 tablespoons finely grated orange zest

Steps:

  • Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
  • In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
  • Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don't worry about a few lumps or streaks of flour. Stir in the carrots, blueberries and nuts if using. (If you'd like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
  • Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
  • Heat oven to 425 degrees and place rack in top third of oven. Butter or spray a muffin tin (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
  • Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
  • Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. If you are topping with streusel, use your fingers to divide streusel over batter and press lightly onto the surface.
  • Place muffin tin in oven and reduce heat to 400 degrees. Bake for 18 to 20 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.
  • Repeat with remaining batter. If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 10 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 240 milligrams, Sugar 19 grams, TransFat 0 grams

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



Multi-Grain Banana Muffins (Low Fat, Too!) image

I adapted a banana muffin recipe to include healthier grains, less oil, less sugar and more spice. They don't taste low-fat or healthy--just like good, homemade banana muffins.

Provided by anaisfern

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/4 cups whole wheat pastry flour
1/4 oat bran
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup oats
1/4 cup buttermilk
1 1/2 cups mashed bananas (use very ripe fruit)
1 egg
1/4 cup vegetable oil
1/3 cup sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg

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.

More about "fruity multigrain muffins recipes"

MAPLE MIXED BERRY MUFFINS - AMY'S HEALTHY BAKING
Aug 8, 2014 Instructions. Preheat the oven to 350°F, and lightly coat 12 standard-sized muffin cups with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, …
From amyshealthybaking.com
5/5 (6)
Category Breakfast


28 WHOLE GRAIN FRUIT MUFFINS - CAROLINE KAUFMAN, MS, RDN
Feb 26, 2015 Here are 28 healthier, whole grain, fruit-studded muffins you can feel good about. I’ve organized them by the fruits they contain, so you can skip around to your favorites: Apple, …
From carolinekaufman.com


CLIMATE BLEND WHOLE GRAIN MUFFINS RECIPE | KING …
Preheat the oven to 425°F. Grease a standard 12-cup muffin pan, or line with baking cups and spray with nonstick spray. In a large bowl, whisk together all of the dry ingredients to combine. In a separate large bowl, whisk together the …
From kingarthurbaking.com


17+ OF THE BEST CRANBERRY RECIPES - HOUSE OF NASH EATS
15 hours ago Cranberry Apple Pie is a sweet-tart and totally refreshing take on a classic apple pie with bright bursts of cranberry flavor! The flaky, buttery crust, sweet apple-cranberry pie …
From houseofnasheats.com


EASY SOURDOUGH CRANBERRY YOGURT MUFFINS – SOURDOUGH BRANDON
2 days ago Bake the muffins at 400ºF (204ºC) so they rise tall in the oven. Dot the tops with cranberries and a sprinkle of raw sugar Reserve about ¾ cup of cranberries to dot the tops …
From sourdoughbrandon.com


MULTI-GRAIN ENGLISH MUFFINS RECIPE - KING ARTHUR BAKING
Let the batter sit while you set up and preheat the griddle to 325°F. Grease 8 English muffin rings and place them on the griddle. Sprinkle the griddle and inside of the rings with semolina or farina. Using a muffin scoop, dollop 1/4 cup of …
From kingarthurbaking.com


16 LOW-CALORIE, HIGH-FIBER MUFFIN RECIPES - EATINGWELL
Aug 10, 2023 A fluffy and delicious snack or treat is waiting for you within this collection of muffin recipes. These muffins are each under 200 calories per serving, which meets our low-calorie …
From eatingwell.com


EASY CRANBERRY ORANGE MUFFINS - EATING BIRD FOOD
5 days ago Recipe Substitutions. All-purpose flour: You can swap in whole wheat flour or whole wheat pastry flour for a boost of fiber, but keep in mind that it might make the muffins a bit …
From eatingbirdfood.com


MULTIGRAIN MUFFINS - JAMIE GELLER
Oct 21, 2018 Preparation. Preheat oven to 400°F. In a large bowl, combine multigrain hot cereal with flour, baking powder, sugar and salt. Make a well in the center of the dry ingredients, add eggs, oil and milk. Mix liquids and stir into …
From jamiegeller.com


MULTIGRAIN ENGLISH MUFFINS - KAREN'S KITCHEN STORIES
Sep 7, 2018 While mixing on low, add the remaining flour, 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl. Mix on medium low for 2 to 3 minutes. You may …
From karenskitchenstories.com


BLUEBERRY, FRUIT, NUT, (OR ANYTHING YOU WANT) WHOLE …
Aug 6, 2022 Instructions. Heat oven to 400 degrees F. In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg. Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil …
From 100daysofrealfood.com


HEALTHY BLUEBERRY MUFFINS RECIPE - COOKIE AND KATE
Aug 30, 2024 In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk. In a medium mixing bowl, combine the oil and honey or maple syrup and beat …
From cookieandkate.com


FRUITY MULTIGRAIN MUFFINS RECIPES
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 …
From tfrecipes.com


APPLE PEAR MULTIGRAIN MUFFINS | GLUTEN FREE GODDESS …
Jul 17, 2024 Whole wheat flour: Provides a hearty and nutritious base for the muffins.. Multigrain flour: Adds a mix of grains for extra texture and nutrients.. Baking powder: Helps the muffins rise and become fluffy.. Baking soda: Works …
From glutenfreegoddessrecipes.com


MULTIGRAIN MUFFINS. AN AUNTIE CRAE’S BAKERY RECIPE!
Aug 21, 2020 Be careful not to over measure the flour in this recipe. It is easy to over measure flour for any recipe by as much as 30% or more as you can see in the photo below. Both are one cup of flour but one weighs much more. Read …
From rockrecipes.com


15+ MUFFINS THAT WILL KEEP YOU WARM & COZY ALL FALL LONG - AOL
22 hours ago Healthy Muffin Recipes with Fruit. Apple Cinnamon Muffins – You’ll love this one-bowl muffin recipe. They have that classic apple-cinnamon combo everyone loves with chunks …
From aol.com


HOMEMADE MULTIGRAIN ENGLISH MUFFINS - THE WOKS OF LIFE
Nov 8, 2014 In a large bowl, mix together the multigrain flour and boiling water. Cover with a clean kitchen towel, and let stand at room temperature for 15 minutes. Stir in the yeast while the cereal mix is still warm. Cover and let stand …
From thewoksoflife.com


EASY COTTAGE CHEESE EGG BITES - MJ AND HUNGRYMAN
2 days ago I am highlighting just the ones that need further explanation.The complete list is in the recipe card below.. Eggs – The backbone of this recipe, providing high-quality protein and …
From mjandhungryman.com


MULTIGRAIN APPLE MUFFINS - CRUMB: A FOOD BLOG
Jan 20, 2012 Remove from heat. Stir in the cereal, and let stand for 10 minutes. Meanwhile, preheat oven to 400F and generous butter the cups of a 12-cup muffin tin. In a large mixing bowl, whisk together egg, honey, oil, applesauce …
From crumbblog.com


Related Search