Hearty Whole Grain Muffins

Hearty Whole Grain Muffins
  • PREP TIME
    25 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    55 mins
  • SERVING
    18 People
  • VIEWS
    40

These muffins are a powerhouse of whole grains and hidden goodness, perfect for a wholesome breakfast or snack. They're moist, flavorful, and surprisingly delicious, even for the pickiest eaters!

Ingridients

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Nutrition

  • Carbohydrate
    31 g
  • Cholesterol
    1 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    1 g
  • Sodium
    254 mg
  • Sugar
    16 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. (5 minutes)

Image Step 02
02 Step

Recipe View 20 mins In a small bowl, cover the raisins with water, and set aside to plump. (15 minutes) 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. (5 minutes)

Image Step 03
03 Step

Recipe View 15 mins 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. (5 minutes) 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. (10 minutes)

Image Step 04
04 Step

Recipe View 30 mins 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.

For a nuttier flavor, toast the wheat germ and bran in a dry skillet over medium heat for a few minutes before adding them to the batter.
Feel free to experiment with different spices, such as nutmeg, ginger, or cardamom.
These muffins freeze well. Allow them to cool completely before wrapping them individually and freezing.

Fritz Collins

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 13 Ratings)
Total Reviews: (5)
  • Yazmin Emard

    A little dry. Next time, I'll add a bit more applesauce or oil. But overall, a solid recipe.

  • Alex Johnson

    These muffins are surprisingly good! My kids loved them, and I felt good about them eating something so healthy.

  • Mohammed Lowe

    I substituted spelt flour for the all-purpose flour, and they turned out great! A wonderful way to use up ingredients I had on hand.

  • Louisa Keeling

    I added some chopped walnuts and cranberries, and it really elevated the flavor!

  • Wilfred Huel

    Easy to follow and the muffins came out perfect. Thank you for this recipe!

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