Three-grain raspberry muffins

Three-grain raspberry muffins
Three-grain raspberry muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1/2 cup rolled oats

  • 1 cup 1 percent low-fat milk or plain soy milk (soya milk)

  • 3/4 cup all-purpose (plain) flour

  • 1/2 cup cornmeal, preferably stone-ground

  • 1/4 cup wheat bran

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup dark honey

  • 3 1/2 tablespoons canola oil

  • 2 teaspoons grated lime zest

  • 1 egg, lightly beaten

  • 2/3 cup raspberries

Directions

Preheat the oven to 400 F. 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. Dash Eating Plan Servings Grains and grain products 1 Fruits 1 Fats and oils 1 Nutritional Analysis(per serving) Serving size: 1 muffin Calories 162 Monounsaturated fat 3 g Protein 3 g Cholesterol 19 mg Carbohydrate 27 g Sodium 156 mg Total fat 5 g Fiber 2 g Saturated fat 1 g

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: