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Berry-Blast 4 Grain Muffins Recipe

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This recipe for Berry-Blast 4 Grain Muffins, by , is from Sharleen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 cups Whole Wheat Flour
1 cups Oats, large flaked
⅔ cup Cornmeal
⅔ cup Natural Wheat Bran
3 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 Orange, optional
⅔ cup Brown Sugar

2 Eggs
1 cups Buttermilk
⅓ cup Vegetable Oil
1 tsp Vanilla
1 cups fresh Blueberries or Raspberries or a mix of each

Preheat oven to 380F. Lightly oil or spray a 12-cup muffin tin.
Measure flour, oats, cornmeal, wheat bran, baking powder, baking soda, salt and cinnamon into a large bowl. Finely grate in 1 Tbsp peel from the orange, then add sugar. Using a fork, stir until evenly mixed.
In a small bowl, whisk eggs with buttermilk, oil, and vanilla. Pour over flour mixture. Stir just until moistened, then add berries and stir until evenly distributed. Do not over mix. Divide mixture between muffin cups and fill each one right to the rim.
Bake in center of preheated oven until a cake tester(toothpick) inserted into the center of the muffin comes out clean. 20-25 minutes. Let stand 5 minutes, then turn onto a cooling rack. Delicious warm or at room temperature. Muffins keep well in a plastic bag or covered container at room temperature for 2 days or freeze up to 1 month.




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