Multigrain Muffins

This is a very healthy multi-grain muffin. Nuts, raisins or blueberries may be added and orange juice can be used for the liquid.

Step: 1

Preheat oven to 450 degrees F (230 degrees C). Lightly grease 8 muffin cups.

Step: 2

In a large bowl, mix together whole wheat flour, soy flour, rye flour, baking powder, baking soda, and salt. Work in oil with fingers, pastry blender or a fork. Add egg, buttermilk and molasses; stir well. Scoop into prepared muffin cups.

Step: 3

Bake in preheated oven for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Per Serving: 92 calories; protein 4g; carbohydrates 11.8g; fat 3.5g; cholesterol 24.5mg; sodium 406.2mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . 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 work it night before , then finish it off the next day.