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Thursday, October 30, 2014

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Four Grain Muffins

Four Grain Muffins

Here come the muffins, man. You'll adore these four-grain muffins every a.m. Of course, they're the perfect snack solution morning, noon or night.

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At a glance
Cooking Method
Difficulty
Course/Dish
Makes
1 dozen
Ingredients

    Nonstick cooking spray

    3/4 cup all-purpose flour
    1/2 cup rye flour
    1/2 cup oat bran
    1/4 cup cornmeal
    3 tbsp. brown sugar, packed
    3 1/2 tsp. baking powder
    1/2 tsp. salt
    1 cup milk
    1/4 cup canola oil
    1 large egg, lightly beaten

Methods/steps

Preheat oven to 400 degrees. Lightly coat muffin tins with cooking spray, or use liners. In a large bowl, stir together the all purpose flour, rye flour, oat bran, cornmeal, sugar, baking powder, and salt until well combined. Make a well in the center of the flour mixture. In a small bowl, stir together the milk, oil, and egg, then pour the mixture into the well of the dry ingredients. Stir until just combined. Spoon the batter into the 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 finish cooling.

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