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Whole-Grain Muffins to Go

December 16, 2007

Editor's note: This recipe accompanied a column by Lynn Little on page C1 on Wednesday, Dec. 12, but the recipe was incorrect due to and editor's error. The correct recipe appears here.

Dry mix for 3 dozen whole-grain muffins:

1 1/2 cups rolled oats

1/2 cup all-purpose flour

1 cup oat bran

1/2 cup sugar

4 cups whole-wheat flour

3 tablespoons baking powder

1 cup ground flax seeds (may substitute equal parts ground oatmeal and wheat germ for flaxs

1 teaspoon baking soda

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1 cup wheat germ

Place dry ingredients in a large bowl and mix well. Store in a large sealed container in your refrigerator until you are ready to bake muffins.

For one dozen muffins:

2 cups fat-free milk

3 1/3 cups dry mix (above)

1 teaspoon vanilla extract

1/2 cup frozen blueberries or other small bits of fruit - peach, raspberries or diced apples

1/4 cup pured prunes (add last - can use baby food)

Preheat oven to 375 degrees. Spray nonstick muffin pan with cooking oil spray or use paper liners. Place milk and vanilla in a large bowl and mix well. Add the dry mix and stir until thoroughly blended. Fold in the fruit last. Scoop muffins using a one-third cup measure. Bake immediately for 18 to 20 minutes. The muffins are done when a toothpick inserted in the middle comes out clean. Remove pan from oven and turn muffins onto a rack to cool.

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