multigrain fruit muffins

 

 

multigrain muffins

John and I got into the bad habit of having breakfast at our local espresso stand with those expensive giant pastries that probably have 500 calories apiece.  When this started affecting my cholesterol readings, I searched for some tasty substitutes.  This multigrain fruit muffin recipe is a combination of a number of recipes I found on the Internet.  The multigrain cereal gives if a nice chewiness but the muffins have enough flour to keep them light.  The mashed banana allowed me to cut back on sugar and keep the muffins moist.  They’re winners.

Preheat oven to 400 degrees.  Mix together well in a bowl:

  • 1 cup oats (not instant)
  • 1 cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup 7-grain cereal
  • ¼ cup granola
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 ½ tsp cinnamon

In a separate bowl, mix well 

  • ¼ cup liquid egg whites (e.g. Egg Beaters)
  • ¾ cup nonfat milk
  • ¼ cup canola oil
  • 2 very ripe bananas, mashed

 Add the dry mixture and mix lightly.  Mixture should still be lumpy.  Then stir in: 

  • ¼ cup dried cranberries
  • 3 tbsp hulled sunflower seeds
  • ¼ cup chopped walnuts

 Spray cups of a 12-muffin muffin tin with nonstick cooking spray.  Using an ice-cream scoop, scoop batter into muffin cups 2/3 full.  The recipe should make exactly 12 muffins.  Put in the preheated oven for 15 minutes or until the muffins are puffed and brown and the tip of knife stuck into them comes out clean.  Put the hot muffin tin on a rack so air circulates underneath while it is cooling.  This will help prevent the bottoms of the muffins from getting soggy.  Serve with coffee and a lot less guilt.

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