Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Preheat oven to 400.
  2. Lightly coat muffin tins with cooking spray, or insert with liners.
  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. 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. Stir until just combined.
  6. Spoon the batter into the muffin cups filling them 2/3 full.
  7. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes, then turn them out onto a wire rack to cool.
Most Helpful

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.

foodiemama April 26, 2007

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.

mami September 25, 2005

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.

Roosie May 03, 2005