Skip to main content

Great Grains Muffins


I baked some great grains muffins for breakfast today. Besides the plump prunes, I also added some dried dates and raisins to the muffins. If you end up with more muffins than you can eat, I suggest you freeze them in the refrigerator immediately. Then just reheat in the oven when you feel like having them. Anyway, I like to toast my muffin lightly and spread some salted butter on it. Enjoy.


Recipe adapted from Baking From My Home To Yours By Dorie Greenspan

Great Grains Muffins

Ingredients

1 Cup All-Purpose Flour
1/3 Cup Whole Wheat Flour
1/3 Cup Yellow Cornmeal
1/3 Cup Old-Fashioned Oats
1/4 Cup Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1 Cup Buttermilk
1/3 Cup Pure Maple Syrup
2 Large Eggs
1 Stick (8 Tbsp) Unsalted Butter, melted and cooled
3/4 Cup quartered moist, plump prunes or other dried fruits (cut up as necessary) and/or chopped nuts (optional)

Method

Getting ready: Center a rack in the oven and preheat the oven to 400˚F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together the buttermilk, maple syrup, eggs and melted butter. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough-if the batter is a bit lumpy, that's fine. Stir in the fruit or nuts, if you're using them. Divide batter evenly among the muffin cups.

Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool.
Labels:

Comments

  1. Dawn - Partybluprints.comMay 24, 2009 at 1:42 PM

    Thanks these look great :)

    ReplyDelete
  2. katrinaMay 24, 2009 at 1:56 PM

    Those look wonderful!

    ReplyDelete
  3. debbie koenigMay 24, 2009 at 2:19 PM

    I do love me a good whole-grain muffin. Especially one with cornmeal in it, since I've been on a cornmeal kick lately. Looks scrumptious! Best thing about muffins: you can swap out the dried fruits. I think I'd use dried cherries & blueberries.

    ReplyDelete
  4. FrogdancerMay 30, 2009 at 5:30 PM

    I know it seems like I'm blitzing you ith comments, but I only found you today and I've subscribed to you and so I'm getting your blog in one big hit.

    Love this recipe. Just love it. Will try it substituting skim milk for the buttermilk. (Buttermilk isn't all that big in Australa.)

    ReplyDelete
  5. Angie TeeMay 31, 2009 at 2:21 PM

    @Dawn - Partybluprints.com & katrina: Thanks:)

    ReplyDelete
  6. Angie TeeMay 31, 2009 at 2:25 PM

    @debbie koenig: Dried cherries & blueberries sounds good too. Thanks for commenting.

    @Frogdancer: I'm glad that you found my blog and thanks for subscribing and hope to hear from you soon :-)

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W
14 comments
Read more