Susans All Grain Muffins Recipes

HEARTY WHOLE GRAIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
• Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
• Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.

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.

GREAT GRAINS MUFFINS

Steps:

• Preheat the oven to 400*. Line a muffin tin with paper cups.
• Mix all the dry ingredients together in a large bowl. In a separate bowl, combine the buttermilk with the maple syrup, eggs, and butter.
• Pour the liquids over the dry ingredients and stir until combined. Don't overmix - these are muffins; they don't need to be real smooth. Stir in the fruit.
• Spoon the batter into the muffin cups and bake for about 20 minutes, until a toothpick inserted into one of the muffins comes out clean. Cool well before removing from the pan.
• Eat fresh or wrap and freeze for another time. These rewarm perfectly in the microwave, or you can just defrost them on the counter for an hour or so.

BROWN-EYED SUSAN MUFFINS

Steps:

• Combine dry ingredients and mix until no lumps of sugar remain. Stir in chocolate chips.
• Combine beaten egg, milk, oil, and pumpkin; mix thoroughly. Add to dry ingredients and stir just until moistened.
• Spoon into greased muffin tins and bake at 375 for 25 minutes.

SUSAN'S RAISIN BRAN MUFFINS

Steps:

• 1. Mix all ingredients together well, until moistened. Store in a covered container in the refrigerator until ready to bake. Allow to sit at least 20 minutes before baking the first batch.
• 2. When ready to bake, fill paper-lined muffin pan cups ¾ full of batter and bake at 350°F for 20-25 minutes. Store unused batter in the refrigerator. Batter keeps well for up to 2 weeks.

SOAKED GRAIN MUFFINS OR QUICK BREAD

Steps:

• Put first 4 ingredients into blender in order and blend for 3 minutes on high (1 1/2 minutes in a Vitamix).
• Cover and let stand on counter for at least 7 hours, overnight, or 12 hours.
• After soaking, add salt, soda, powder and eggs. Blend until mixed. Stir in any additions.
• Put into prepared muffin pans and bake at 400 degrees for 20-25 minutes.
• Mini muffins: Bake at 400 degrees for 10-15 minutes. Loaves: bake at 350 degrees for 55 minutes or until tests done. (makes 2 loaves).
• Additions:.
• ~For Blueberry/Millet: 2 C blueberries, 2 t cinnamon, 1/2 C millet.
• ~For Banana: 4-6 mashed bananas, 2 t cinnamon,,1/2 C - 1 C walnuts.
• ~For Carrot or Zucchini: 2 C grated carrot or zucchini, 2 t cinnamon, 1/2 c - 1 C oats.
• ~ For Chocolate: 6-7 T cocoa powder, 1-2 C chocolate chips.
• ~ For Apple: 2 diced apples, 2 t cinnamon, 1 t nutmeg, optional.
• ~ For Poppyseed: 4 T poppy seeds, 2 t vanilla.
• ~For Pumpkin: 2 C pureed pumpkin, 2 t cinnamon, 1/2 t nutmeg, 1/4 t ground cloves.