Multigrain Muffin Recipe

Name: Multigrain Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup whole-wheat flour; 1/2 cup all-purpose flour; 1 cup oat bran; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon fine salt; 2 large eggs; 1 large egg white; 1 1/4 cups buttermilk; 1/2 cup packed dark brown sugar; 2 tablespoons vegetable oil; 1 cup chopped dried fruit medley; 1/2 cup chopped walnuts

Servings: persons

1 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine salt
2 large eggs
1 large egg white
1 1/4 cups buttermilk
1/2 cup packed dark brown sugar
2 tablespoons vegetable oil
1 cup chopped dried fruit medley
1/2 cup chopped walnuts

1
Position a rack in the center of the oven and preheat to 375 degree F. Line 12 (1/2-cup) muffin cups with paper liners.
2
Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
3
Lightly beat the eggs and egg white in a medium bowl.
4
Stir in the buttermilk, brown sugar, and oil.
5
Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick.
6
Fold in the dried fruit.
7
Divide the batter evenly among the muffin cups.
8
Top with the walnuts.
9
Bake until firm when pressed gently, about 25 minutes.
10
Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup whole-wheat flour, 1/2 cup all-purpose flour, 1 cup oat bran, 2 teaspoons baking powder, and more.

Yes, Multigrain Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Multigrain Muffin

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