Four Grain Muffins
Start your day with a wholesome treat by baking these hearty Four Grain Muffins, a delightful blend of whole wheat flour, rolled oats, cornmeal, and rye flour. Packed with fiber and a hint of cinnamon, these muffins strike the perfect balance between health and flavor. The addition of buttermilk ensures a tender crumb, while optional ingredients like chopped nuts and dried cranberries add bursts of texture and sweetness. Quick to prepare in just 15 minutes and baked to golden perfection in under 20 minutes, these muffins are perfect for breakfast, an afternoon snack, or even a light dessert. Easy to customize and ideal for freezing, Four Grain Muffins are a versatile and nutritious option for any time of day.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Rolled oats
- 0.5 cup Cornmeal
- 0.5 cup Rye flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 cup Brown sugar
- 1.25 cups Buttermilk
- 1 unit Large egg
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts (optional)
- 0.5 cup Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
In a large mixing bowl, combine the whole wheat flour, rolled oats, cornmeal, rye flour, baking powder, baking soda, salt, cinnamon, and brown sugar. Stir the dry ingredients together until evenly mixed.
In a separate bowl, whisk together the buttermilk, egg, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to ensure tender muffins.
If desired, fold in the optional chopped nuts and raisins or dried cranberries for added texture and flavor.
Evenly divide the batter among the 12 prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 408.9 g | 149% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 148.3 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 639 mg | 49% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2699 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
