Ingredients
-
1
-
1/2
-
1
-
2
-
1
-
1/4 - 1/2
-
1/2 - 1
-
1/4
-
1
-
3
-
1 1/4
-
1/4
-
1/4
-
1
-
1/2
Directions
Healthy Multigrain Muffins, This recipe makes delicious, healthy and versatile muffins I have tried cranberries, apple pieces, almonds and macadamias as well You can use any fruit or nut that you especially like , I made these today with some Medjool dates I got, and pecans My only real complaint is that I made these in cupcake liners and the liners steal too much of the muffins When I do it again, I will try greased muffin tin I made it as written, using both vanilla and almond and it has a nice pleasing flavor These show off the dates to good advantage , These are very tasty! used spelt flour in place of wheat and quinoa flour in place of all purpose The quinoa gave it a welcomed nutty unique flavor used 2 eggs total and a tablespoon and a half of vegetable oil Didn’t have almond extract but I’d be curious to try it with it next time I mixed in raisins for some and chocolate chips for the other muffins These muffins had texture due to the oat bran which I enjoyed Next time I might try using flax to replace one of the eggs I will definitely make these again They are my new favorite (my husband’s too) and fairly healthy
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Steps
1
Done
|
Preheat Oven to 375 Degree F. |
2
Done
|
Grease Muffin Tin (i Like to Use a Silicone Muffin Pan) or Line Muffin Tin With Paper Cups. |
3
Done
|
Whisk Together Flours, Oat Bran, Baking Powder, Baking Soda, Nutmeg, Cinnamon and Salt. |
4
Done
|
Lightly Beat the Egg and Egg Whites. Stir in the Buttermilk, Applesauce, Almond and Vanilla Extracts, Brown Sugar, and Oil. |
5
Done
|
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. |
6
Done
|
Fill Muffin Cups About Full. Bake Until Tester Is Clean, About 23 Minutes. |
7
Done
|
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. |