Monday, July 19, 2010

3 Grain Muffins

We're still here! I take pictures of my food all the time with great intention to post, but I seem to get caught up in the many other things on my list. I wonder if there will ever be a day when I have my whole house organized, in place, and clean all at the same time. Is it actually possible? Anyways... enough of that. Here I am actually posting, so we will make it quick! We love muffins for breakfast. These healthy muffins have a little crunch from the cornmeal and oats, and are perfect with jam! They are delicious! We gobble them up in one morning. My kids love them, and they are healthy! Double bonus!!! I got the recipe from a book called 1 Mix, 100 Muffins by Susanna Tee. It's one of those books with one basic recipe used for 100 different muffins. I have had a good time experimenting, and have enjoyed all the muffins I have made. When I saw these muffins, they were calling my name. We eat a lot of whole wheat at my house, and I love cornmeal in breakfast baking, so I knew these wouldn't disappoint! They are quick to throw together, and are perfect with a side of eggs and fresh fruit!

Three-Grain Muffins
Susanna Tee
1/2 cup whole wheat flour
1/2 cup white flour (I use all wheat)
1 Tbsp baking powder
heaping 1/2 cup firmly packed dark brown sugar
heaping 1/4 cup yellow cornmeal
scant 1 cup rolled oats
2 large eggs
1 cup buttermilk
6 Tbsp oil
1 tsp vanilla
Preheat oven to 400 degrees. Greas 12 cup muffin pan or line with paper liners. Sift together flour and baking powder into a large bowl, adding any bran left in the sifter. Stir in the sugar, cornmeal, and oats.
Lightly beat the eggs in a large pitcher or bowl, then beat in the buttermilk, oil, and vanilla. Make a well in the center of the dry and pour in the beaten wet ingredients. Stir gently until just combined; do not overmix.
Spoon the batter into the prepared muffin pan. Bake for about 20 minutes, until well risen, golden brown, and firm to the touch. Mine took 15 minutes.
Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.


The Daily Smash said...

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Nina said...

I just found your blog as a recommendation from google reader. I am so excited to make all these recipes. This is just the kind of food I like to make. I'm defiantly subscribing!

harada57 said...
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