My two year old loves these tasty muffins!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
In a medium bowl, mix whole wheat flour, wheat germ, wheat bran, oat bran, baking powder, baking soda, ground ginger, and barley malt flour.
In a separate medium bowl, thoroughly blend oil, honey, milk, yogurt, and eggs. Gradually fold milk mixture into the whole wheat flour mixture until moistened. Fold in the raisins. Spoon into the prepared muffin pan.
Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Per Serving: 280 calories; protein 10.1g; carbohydrates 54.4g; fat 7.2g; cholesterol 34.3mg; sodium 310.7mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.