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    You are in: Home / Recipes / Four Grain Muffins Recipe
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    Four Grain Muffins

    Total Time:

    Prep Time:

    Cook Time:

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400.
    2. 2
      Lightly coat muffin tins with cooking spray, or insert with liners.
    3. 3
      In a large bowl, stir together the all purpose flour, rye flour, oat bran, cornmeal, sugar, baking powder, and salt until well combined.
    4. 4
      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.
    5. 5
      Stir until just combined.
    6. 6
      Spoon the batter into the muffin cups filling them 2/3 full.
    7. 7
      Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
    8. 8
      Let the muffins cool in the pan for 5 minutes, then turn them out onto a wire rack to cool.

    Ratings & Reviews:

    • on April 26, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2005

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2005

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Four Grain Muffins

    Serving Size: 1 (52 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 130.8
     
    Calories from Fat 51
    39%
    Total Fat 5.6 g
    8%
    Saturated Fat 0.6 g
    3%
    Cholesterol 18.6 mg
    6%
    Sodium 220.2 mg
    9%
    Total Carbohydrate 18.5 g
    6%
    Dietary Fiber 1.6 g
    6%
    Sugars 4.5 g
    18%
    Protein 3.3 g
    6%

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