Four Grain Muffins
|Non-stick cooking spray||1|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Rye flour||1⁄2 Cup (8 tbs)|
|Oat bran||1⁄2 Cup (8 tbs)|
|Cornmeal||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||3 Tablespoon|
|Baking powder||2 1⁄2 Teaspoon|
|1% fat milk||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Egg||1 Large, lightly beaten|
|1% milk||1 Cup (16 tbs)|
1 Preheat the oven to 400° F.
Lightly coat twelve 2 1/2 inch muffin cups with cooking spray or insert cupcake liners.
In a large bowl, stir togetherthe all-purpose flour, rye flour, oat bran, cornmeal, sugar, baking powder, and salt until well combined.
With a mixing spoon, make a well in the center.
2 In a small bowl, stirtogetherthe milk, oil, and egg, then pourthe mixture into the well of the dry ingredients.
Stiruntil just combined.
3 Spoon the batter into the prepared muffin cups, filling them 2/3 full.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then turn them out onto a wire rack to cool.