Multigrain Muffins

  • 1 cup whole wheat flour
  • ½ cup all purpose flour
  • 1 cup oat bran
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. fine salt
  • 2 large eggs
  • 1 ¼ cup buttermilk
  • ½ cup packed dark brown sugar
  • 2 tbsp. vegetable oil plus some to grease the muffin pan
  • 1 cup chopped dried fruit medley
  • ½ cup chopped walnuts
  1. Preheat oven to 375 degrees F. Grease the muffin pan with vegetable oil.
  2. Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
  3. Lightly beat eggs and egg white in a medium bowl.
  4. Stir in buttermilk, brown sugar, and oil.
  5. Stir the liquid mixture into the flour mixture until just evenly moist.
  6. Fold in dried fruits and walnuts.
  7. Divide the batter evenly among the muffin cups.
  8. Bake about 25 minutes.
  9. Makes 12 servings.

I love these muffins! I make them on weekends and freeze them for weekday mornings. Wrap a muffin with a paper towel, nuke for 30 seconds, and voilà, you have a breakfast. I use dried blueberries, cranberries, and currants, but raisins, apricots, and apples work well, too.

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