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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    1 dozen

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup quick-cooking oats
  • 1/4 cup whole wheat flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons toasted wheat germ
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup fat-free milk
  • 1/4 cup canola oil
  • 1/4 cup chopped walnuts
  • 1/4 cup raisins

Directions

  • 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
1 each: 166 calories, 7g fat (1g saturated fat), 18mg cholesterol, 107mg sodium, 22g carbohydrate, 2g fiber), 4g protein.

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