Three Grain Rasberry Muffins

Cornmeal gives these muffins a crunchy texture that pairs well with any sweet berry, from raspberries to blueberries. If one dozen muffins is too many, freeze any extras in a lock-top plastic bag. Nutritional Analysis (per serving) Serving size: 1 muffin Calories162Monounsaturated fat3 g Protein3 gCholesterol19 mg Carbohydrate27 gSodium156 mg Total fat5 gFiber2 g Saturated fat1 g

Yield: 0 servings
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  • 1 cup(s) 1% low-fat milk
  • 3/4 cup(s) all purpose (plain) flour
  • 1 teaspoon(s) baking powder
  • 3 1/2 tablespoon(s) canola oil
  • 1/2 cup(s) corn meal, preferably stone-ground
  • 1/2 cup(s) dark honey
  • 1 egg lightly beaten
  • 2 teaspoon(s) grated lime zest
  • 2/3 cup(s) rasberries
  • 1/2 cup(s) rolled oats
  • 1/4 teaspoon(s) sakt
  • 1/4 cup(s) wheat bran


  1. Preheat the oven to 400 F. Line a 12-cup muffin pan with paper or foil liners.

  2. In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.

  3. In a large bowl, combine the flour, cornmeal, bran, baking powder and salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture and egg. Beat just until moistened but still slightly lumpy. Gently fold in the raspberries.

  4. Spoon the batter into the muffin cups, filling each cup about 2/3 full. Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes. Transfer the muffins to a wire rack and let cool completely.
October 2010

This recipe is a personal recipe added by wvlivingston and has not been tested or endorsed by MyRecipes.

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