Multigrain Muffins

    Multigrain Muffins

    Recipe photo: Multigrain Muffins
    2

    Multigrain Muffins

    (18)
    25min


    20 people made this

    About this recipe: These are healthy muffins - a great way to start the day. Nuts, sultanas or blueberries may be added, and orange juice can be used for the liquid, if you prefer.

    Ingredients
    Serves: 8 

    • 5 tablespoons wholemeal flour
    • 5 tablespoons soy flour
    • 5 tablespoons rye flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 tablespoon vegetable oil
    • 1 egg, beaten
    • 225ml (8 fl oz) buttermilk
    • 1 tablespoon honey or treacle

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 230 C / Gas mark 8. Lightly grease a muffin tin.
    2. In a large bowl, mix together flours, baking powder, bicarbonate of soda and salt. Work in oil with fingers or a fork. Add egg, buttermilk and treacle; stir well. Scoop into prepared muffin tin.
    3. Bake in preheated oven for 15 minutes, or until a knife inserted into the centre of a muffin comes out clean.
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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (19)

    by
    19

    This was a quick recipe. The texture was light and moist. I substituted orange juice for 1/2 of the liquid (still using buttermilk for the other half), drained applesauce for the oil, and honey for the molasses. Good with peanut butter and jelly.  -  08 Mar 2001  (Review from Allrecipes US | Canada)

    by
    14

    I was looking for a not-too-sweet, whole grain muffin recipe. My search ended here! These have an excellent flavor and texture. Instead of using buttermilk, which I never have around, I combine 1 TBS malt vinegar, 1 TBS part-skim ricotta cheese and enough milk to make 1 cup, blending well with a whisk. I bake them 15 minutes at 425 degrees - they got a little too brown at 450. I have also made them without the rye flour, using 2 parts whole wheat flour to 1 part soy flour. The recipe as stated only yielded 6 muffins in my pan, so I always make a double batch now. They freeze well and make a great workday snack with a little butter. Thanks for sharing this recipe!  -  04 Jul 2004  (Review from Allrecipes US | Canada)

    by
    11

    The muffins were fine but on a personal basis I prefer muffins a bit sweeter. These were not sweet at all but that could be changed with adding sweet juice or fruit to them. Those looking for a diet high in grains would like this recipe but my kids didn't like them.  -  13 Sep 2000  (Review from Allrecipes US | Canada)

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