Great Grains Muffins
Made with four different grains, these muffins have a heartiness to them that makes them perfect for breakfast on those days when you need something to grab and go. Baking: From My Home to Yours, by Dorie Greenspan
READY IN: 30mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 2⁄3cup white flour
- 2⁄3
- 1⁄3cup cornmeal
- 1⁄3cup oats
- 1⁄4cup sugar
- 2teaspoons baking powder
- 1⁄4teaspoon baking soda
- 1⁄4teaspoon salt
- 1cup buttermilk
- 1⁄3cup maple syrup
- 2
- 1⁄2
- 3⁄4cup dried fruit (may mix dried cherries, raisins, and chopped prunes)
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DIRECTIONS
- Preheat the oven to 400*. Line a muffin tin with paper cups.
- Mix all the dry ingredients together in a large bowl. In a separate bowl, combine the buttermilk with the maple syrup, eggs, and butter.
- Pour the liquids over the dry ingredients and stir until combined. Don't overmix - these are muffins; they don't need to be real smooth. Stir in the fruit.
- Spoon the batter into the muffin cups and bake for about 20 minutes, until a toothpick inserted into one of the muffins comes out clean. Cool well before removing from the pan.
- Eat fresh or wrap and freeze for another time. These rewarm perfectly in the microwave, or you can just defrost them on the counter for an hour or so.
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