Four Grain Muffins

Name: Four Grain Muffins
Total time: 35 min
Yield: 12 servings
Cuisine: Breads
Ingredients: 3/4 cup all-purpose flour; 3/4 cup rye flour; 1/2 cup oat bran; 1/2 cup cornmeal; 1/2 cup packed brown sugar; 1 Tbsp baking powder; 1/2 tsp salt; 1 1/4 cups 1% low-fat milk; 1/2 cup canola oil; 1 large egg

Wholesome, lightly sweet muffins made with a blend of four hearty grains.

35 minutes

Serves 12

Breakfast

Contains common allergens

Egg Dairy Wheat

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Instructions

5 steps

1
Preheat the oven to 400°F (205°C). Lightly coat a 12-cup muffin tin with cooking spray or line it with paper liners.

2
In a large bowl, stir together the all-purpose flour, rye flour, oat bran, cornmeal, brown sugar, baking powder, and salt until well combined. Make a well in the center of the dry ingredients.
3
In a small bowl, whisk together the milk, canola oil, and egg until smooth. Pour the wet mixture into the well of the dry ingredients and stir just until combined; do not overmix.
4
Spoon the batter into the muffin cups, filling each about two-thirds full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
5
Let the muffins cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely.

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