Three Grain Raspberry Muffin

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Three Grain Raspberry Muffin

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12

Ingredients

  • 12 standard cupcake liners
  • 1/2 cup oats, dry
  • 1 cup milk
  • 3/4 cup flour, all-purpose
  • 1/2 cup cornmeal, yellow
  • 1/4 cup wheat bran
  • 3 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • 3 1/2 tablespoon olive oil
  • 1 medium lime
  • 1 large egg
  • 2/3 cup raspberries

Instructions

  • Preheat the oven to 400° F. Line a 12-cup muffin pan with paper liners or spray with cooking spray.
  • Combine the oats and milk in a large microwave-safe bowl. Microwave on high about 3 minutes until the oats are creamy and tender; set aside.
  • In a separate large bowl, whisk together the flour, cornmeal, wheat bran, baking powder, and salt.
  • Stir the honey, oil, 1 tablespoon lime zest, and egg, to the oat mixture, then add to the dry ingredients. Beat just until moistened; batter will be lumpy.
  • Gently fold in the raspberries.
  • Spoon the batter into the muffin tin, filling each cup about 2/3 full. Bake 16 to 18 minutes until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  • Transfer the muffins to a wire rack to cool completely before serving.
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