Busy Morning Multigrain Muffins

March 27, 2009

Muffin
By Lindsay Muscato, HSC Writer/Communications Specialist

This post is part of our Friday-morning series on the fun, healthy snacks that kids love. Check out other recipe posts here.

At HSC, we're always looking for ways to make healthy eating a part of every child's day. On a hectic morning, a multigrain muffin can be an energy-boosting breakfast snack on the way out the door.

Here's one easy recipe for nutritious muffins that are tasty and cake-like enough to pass for a sweet treat.

Busy Morning Multigrain Muffins

 

1 large egg or 2 egg whites, lightly beaten
1/4 cup canola oil
1 cup plain yogurt
1/3 cup packed brown sugar
1/4 cup apple sauce
1/2 cup quick-cooking oats
1 cup unbleached white flour
1 cup whole wheat flour (up to 1/2 cup can be replaced by wheat bran)
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

 

Preheat oven to 400 F degrees.
 
In a medium mixing bowl, stir egg or egg whites, yogurt, oats, and brown sugar. In a smaller bowl, combine white flour, wheat flour/wheat bran and salt. Add baking soda and baking powder, mix well. Slowly add the dry ingredients to the liquid ingredients and stir just until batter is smooth. Line a muffin tin with cupcake cups and ladle in the batter, filling each until just more than half full. Bake for 15-20 minutes, until golden.  Makes about 12 muffins, which can be served right away or refrigerated for several days. (Adapted from Moosewood Restaurant Cooks at Home, Fireside 1994.)

Note that this recipe also welcomes mix-ins. Experiment with adding chopped walnuts, frozen blueberries, or chocolate chips to the batter just before pouring into muffin cups.

Enjoy!