Three Grain Muffins Recipes

THREE GRAIN MUFFINS (W/ GRAPE NUTS CEREAL)

Steps:

• Mix flour, cornmeal, sugar, baking powder, salt and cinnamon together. Set aside.
• Combine Grape nuts, oats and milk. Let stand 3 minutes. Add oil and egg to cereal mixture.Then add to flour mixture. Stir enough to moisten flour. Batter will be thick.
• Spoon into greased or paper-lined muffins cups, 3/4 full. Mix topping ingredients together and top muffins before baking.
• Bake at 450 for 15 minutes.

THREE-GRAIN MUFFINS

Steps:

• In a large bowl, combine oats, Shredded Wheat and bran. Add buttermilk, water, oil and eggs; stir for 1 minute. Stir in brown sugar. Combine flour, baking soda and salt; add to the cereal mixture until blended. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.

THREE GRAIN RASPBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees.
• Line a 12-cup muffin pan with paper or foil liners.
• In a large microwave-safe bowl, combine the oats and milk.
• Microwave on high until the oats are creamy and tender, about 3 minutes.
• Set aside.
• In a large bowl, combine the flour, cornmeal, bran, baking powder and salt.
• Whisk to blend. Add the honey, canola oil, lime zest, oats mixture and egg.
• Beat just until moistened but still slightly lumpy.
• Gently fold in the raspberries.
• Spoon the batter into the muffin cups, filling each cup about 2/3 full.
• Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
• Transfer the muffins to a wire rack and let cool completely.

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.

MULTIGRAIN MUFFINS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease 8 muffin cups.
• In a large bowl, mix together whole wheat flour, soy flour, rye flour, baking powder, baking soda, and salt. Work in oil with fingers, pastry blender or a fork. Add egg, buttermilk and molasses; stir well. Scoop into prepared muffin cups.
• Bake in preheated oven for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

THREE GRAIN MUFFINS

Steps:

• 1. Stir together flours, oat bran, baking powder, baking soda, salt, millet and sunflower seeds. Set aside.2. In large mixing bowl, combine KELLOGG'S SPECIAL K cereal, sugar, applesauce, egg whites, oil, molasses and almonds. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 18 minutes or until golden brown. Serve warm.