Three-Grain Raspberry Muffins

Three-Grain Raspberry Muffins

Nutritious muffins made with oats, cornmeal, and wheat bran, bursting with fresh raspberries — perfect for a wholesome breakfast or snack.

Active Time
25 mins
Total Time
25 mins
Total Servings
12 Serves

How to Make It

1. Step
Preheat the oven to 400°F (204°C) and line a 12-cup muffin pan with paper or foil liners.
2. Step
In a large microwave-safe bowl, combine the rolled oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.
3. Step
In a separate large bowl, whisk together the all-purpose flour, cornmeal, wheat bran, baking powder, and salt.
4. Step
Add the honey, canola oil, grated lime zest, oat mixture, and lightly beaten egg to the dry ingredients.
5. Step
Stir the mixture just until moistened but still slightly lumpy.
6. Step
Gently fold in the raspberries, being careful not to crush them.
7. Step
Spoon the batter into the muffin cups, filling each cup about two-thirds full.
8. Step
Bake for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Step
Transfer the muffins to a wire rack and let them cool before serving or freezing.

Ingredients

  • 1/2 cup rolled oats
  • 1 cup 1% low-fat milk or plain soy milk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal (preferably coarse-ground)
  • 1/4 cup wheat bran
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • 3 1/2 tablespoons canola oil
  • 2 teaspoons grated lime zest
  • 1 egg, lightly beaten
  • 2/3 cup raspberries

Other Recipes You May Like

Grilled Portobello Mushroom Burgers

Grilled Portobello Mushroom Burgers

Beet Burgers

Beet Burgers

Zesty Tomato Soup

Zesty Tomato Soup

Wild Rice Mushroom Soup

Wild Rice Mushroom Soup

White Bean Escarole Soup

White Bean Escarole Soup

Vegetarian Chili

Vegetarian Chili

Tuscan White Bean Stew

Tuscan White Bean Stew

Summer Vegetable Soup

Summer Vegetable Soup