Multigrain Maple Syrup Muffins
|Rolled oats||1 Cup (16 tbs)|
|Wheat germ||3⁄4 Cup (12 tbs)|
|Natural bran||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs) (Sour Milk)|
|Maple syrup||3⁄4 Cup (12 tbs)|
|Eggs||2 , beaten|
|Oil||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
Preheat oven to 375 °F (190 °C).
Butter muffin pans.
In a bowl, mix first 6 ingredients.
Let stand 15 minutes.
Add maple syrup, eggs and oil.
In a second bowl, mix flour, baking powder and baking soda.
Fold into first mixture, stirring only as needed to moisten batter.
Fill muffin cups until three quarter full.
Bake in oven 20-25 minutes.
Remove from oven.
Let stand 10 minutes before unmolding.