HOMEMADE MULTIGRAIN ENGLISH MUFFINS
These homemade multigrain english muffins are so much better than store bought. Multigrain english muffins are incredibly easy to make and no oven needed!
Provided by Judy
Categories Bread
Time 2h25m
Number Of Ingredients 9
Steps:
- 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 for another 5 minutes.
- Add the salt, sugar, and yogurt, and mix everything together. Stir in the flour, 1 cup at a time, until you get a firm dough. Knead the dough for 10 -15 minutes (I usually mix the dough by hand...it's good for the soul. But you could also do this entire process in a mixer with a dough hook attachment).
- Let the dough rest for 10 minutes. In the meantime, dust a small handful of semolina flour on a large baking sheet. Roll the dough out on a lightly floured surface to about a ½ inch thickness. Use a biscuit cutter or a water glass to cut circles out of the dough. Gather up the loose pieces, and roll them out again. Cut more circles. Continue the process until all the dough is used up. You should get 12-14 muffins.
- Place the circles on the baking sheet with semolina flour. Shift them around to coat the bottoms of the muffins with the semolina. Cover with a clean, damp kitchen towel and let the muffins rise for 1 hour in a warm place.
- Place a skillet over medium low heat, and use a pastry brush to brush a very thin layer of oil on the bottom of the pan. Cook the muffins in batches, about 6-7 minutes per side (12-14 minutes total for each muffin).
Nutrition Facts : Calories 186 kcal, Carbohydrate 36 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 201 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
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.
HEALTHY MULTIGRAIN MUFFINS
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
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
MULTIGRAIN MUFFIN
Provided by Food Network Kitchen
Time 40m
Yield 12 servings
Number Of Ingredients 13
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
I found this recipe on another website and have made it a couple of times with excellent results. They are both healthy and tasty. For the dried fruit, I use a mixture of whatever I have on hand in the pantry - raisins, cranberries, blueberries and apricots all taste great together.
Provided by Irmgard
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Line 12 muffin cups with paper liners or grease well.
- Whisk the flours, oat bran, baking powder, baking soda and salt in a medium bowl.
- Lightly beat the eggs and egg white in another 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 and walnuts.
- Divide the batter evenly among the muffin cups.
- Bake until firm when pressed gently, about 25 minutes.
- Turn the muffins out of the cups and cool on a rack; serve warm or at room temperature.
Nutrition Facts : Calories 213.7, Fat 7.3, SaturatedFat 1.1, Cholesterol 36.3, Sodium 263.7, Carbohydrate 35.6, Fiber 3.9, Sugar 10.4, Protein 6.5
MULTI-GRAIN BANANA MUFFINS (LOW FAT, TOO!)
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
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.
ZUCCHINI YOGURT MULTIGRAIN MUFFINS
I tried finding a recipe to get my picky toddler to eat her vegetables. Since I couldn't find a healthy one, I came up with this. Using one cup carrots and one cup zucchini is a nice way to get both the yellow and green veggies into the diet! Any type of nuts, raisins, etc. may be used in the recipe -- whatever is on hand and toddler approved.
Provided by CARINAB
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
- In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
- Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 33.1 g, Cholesterol 23.9 mg, Fat 7.6 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 185.9 mg, Sugar 20.9 g
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