Prep 0 mins
Cook 0 mins
- to taste nonstick cooking spray
- 3⁄4 cup all-purpose flour
- 1⁄2 cup rye flour
- 1⁄2 cup oat bran
- 1⁄4 cup cornmeal
- 3 tablespoons brown sugar, packed
- 3 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup 1% low-fat milk
- 1⁄4 cup canola oil
- 1 large egg, lightly beaten
- Preheat oven to 400.
- Lightly coat muffin tins with cooking spray, or insert with liners.
- In a large bowl, stir together the all purpose flour, rye flour, oat bran, cornmeal, sugar, baking powder, and salt until well combined.
- Make a well in the center of the flour mixture. In a small bowl, stir together the milk, oil, and egg, then pour the mixture into the well of the dry ingredients.
- Stir until just combined.
- Spoon the batter into the muffin cups filling them 2/3 full.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then turn them out onto a wire rack to cool.
I made this like cornbread in a skillet and used wheat bran since that's what I had. Can't think of anyway to improve this recipe. Thanks.
These muffins are fabulous. I modified the recipe using 1/2 cup whole wheat flour and all the rest of the grains also 1/2 cup. I also add 2 cups of blueberries. These are the best muffins. Everyone in my house loves them.
I made this as a loaf instead of muffins, which we ate with chicken-barley soup for a nice hearty meal. I really enjoyed this- i thought it was a really nice variation on cornbread. Sort of cornbread plus. It still has that cornbread texture, but lots of extra flavor from the bran and rye. I actually used half olive oil and half rice bran oil for the oil and the olive oil added a really nice flavor as well. I think that this might be nice with some spicing added as well- maybe some basil or italian seasoning or onion or even cheese or whatever. I think some sunflower seeds would be really nice. Really lovely as-is. I did find that the texture was pretty crumbly and it did not slice very well. The batter seemed a little thin to me, and I wonder if maybe it would be better with the milk reduced slightly (say to 3/4 cup?). I may try this again with the reduced quantity of milk and report back. Certainly not a bad recipe by any stretch, though! Really great flavor, and absolutely delicious hot out of the oven. Thanks! Oh, by the way, I did sub the white flour with whole wheat pastry, which worked great.