|Three-Grain Muffins with Wheat Bran, Oatmeal and Corn Flour|
This muffin recipe has wheat bran, which is the tough outer cover of the wheat kernel and has little nutritional value. However, it is loaded with fibre, which is a good thing!
The muffins remind me of a cross between a biscuit and a muffin. They have wheat bran, oats and cornmeal and are low in sugar and fat. They’re a great snack at any time of the day.
|Three-Grain Muffins a Cross between a Biscuit and a Muffin|
Makes 10 muffins
1 1/4 cups wheat bran
1 1/4 cups milk
1/2 cup oats
1/2 cup white flour
1/3 cup whole wheat flour
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup cornmeal
1/3 cup canola oil
Preheat oven to 350 F.
Line muffin pan with paper cups.
Combine bran and milk together and let soak while preparing the rest of the ingredients.
In a separate bowl, combine oats, both flours, brown sugar, baking powder, salt and cornmeal.
In another small bowl combine oil and egg.
Add dry and liquid ingredients into the wheat bran and stir until just mixed.
Spoon into prepared muffin pan.
Cook for 20 minutes or until toothpick comes out clean.