Multigrain Muffins

Multigrain Muffins

SAUNDRA

"This is a very healthy multi-grain muffin. Nuts, raisins or blueberries may be added and orange juice can be used for the liquid."
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Ingredients

30 m servings 92 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease 8 muffin cups.
  2. In a large bowl, mix together whole wheat flour, soy flour, rye flour, baking powder, baking soda, and salt. Work in oil with fingers, pastry blender or a fork. Add egg, buttermilk and molasses; stir well. Scoop into prepared muffin cups.
  3. Bake in preheated oven for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Reviews

Read all reviews 13
  1. 15 Ratings

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Most helpful positive review

This was a quick recipe. The texture was light and moist. I substituted orange juice for 1/2 of the liquid (still using buttermilk for the other half), drained applesauce for the oil, and hone...

Most helpful critical review

The muffins were fine but on a personal basis I prefer muffins a bit sweeter. These were not sweet at all but that could be changed with adding sweet juice or fruit to them. Those looking for ...

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This was a quick recipe. The texture was light and moist. I substituted orange juice for 1/2 of the liquid (still using buttermilk for the other half), drained applesauce for the oil, and hone...

I was looking for a not-too-sweet, whole grain muffin recipe. My search ended here! These have an excellent flavor and texture. Instead of using buttermilk, which I never have around, I combine...

The muffins were fine but on a personal basis I prefer muffins a bit sweeter. These were not sweet at all but that could be changed with adding sweet juice or fruit to them. Those looking for ...

Very good! I used 1/2 whole wheat and 1/2 rye flour because I had no soy. I also used 1/2 OJ 1/2 Milk with Vinegar for the buttermilk. Very good - not dry at all! I will be making these again fo...

I absolutely loves these muffins but I did change them up a bit. I was on a search for a base recipe to make protein muffins. I did 1/3 cup whole wheat flour, 1/3 cup oat bran, 1/3 cup vanilla w...

My batter was really runny, so I added a bit of oatmeal, but they were still pretty squishy. I cooked them at 450, but agree with others a lower temp would be better. I added cinnamon and a bi...

Because of the comments saying the muffins lacked flavor, I used butter instead of oil, but I accidentally used 1/3 cup instead of the 1 tablespoon because I was looking at the wrong recipe. I ...

I was prepared to love this recipe because I like my muffins not very sweet. However, and maybe it's because I substituted soy milk for the buttermilk, the texture turned out a bit too chewy for...

These were OK, but a bit bland. The cooking time was definitely too long, as I but the timer for 14 minutes, and the tops were burnt after 10. Will probably make them again to use up soy and r...

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