Ingredients
- 1 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1 cup oat bran
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 large egg white
- 1 1/4 cups buttermilk
- 1/2 cup packed dark brown sugar
- 2 tablespoons vegetable oil
- 1 cup chopped dried fruit medley
- 1/2 cup chopped walnuts
Directions
Position a rack in the center of the oven and preheat to 375 degree F. Line 12 (1/2-cup) muffin cups with paper liners.
Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.
Per serving: Calories: 223; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 6 grams; Total carbohydrates: 37 grams; Sugar: 18 grams; Fiber: 3 grams; Cholesterol: 32 milligrams; Sodium: 299 milligrams
Copyright 2004 Television Food Network, G.P. All rights reserved.
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By helenhickmon
soldotna
on January 12, 2013
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good recipe for a basic multigrain muffin...not too sugary or greasy...I used figs, apricots and cranberries, as well as substituted apple sauce for half of the brown sugar and Bob's Red Mill Gluten Free Mighty Tasty Hot Cereal for the bran...
By kelptor101
California
on May 16, 2011
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it was kina discusting :/
By Chef #221624
tallahassee, FL
on March 25, 2011
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Yeah not that great. These definitely need something else. They got a little bit better when they were cold and came out of the fridge the next day...perhaps the flavor melded together more after a few days.
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