Three Grain Raspberry Muffin

threegrainraspberrymuffin.jpg

Strive for Five at School Recipe

Yield: 15 muffins

Ingredients

2 cups/ 230 g oatmeal (large-flake, not instant)
4 cups/ 1 L 1% milk
1 1/2 cups/ 375mL all-purpose flour
1 1/2 cups/ 375mL whole-wheat flour
2 cups/ 500mL cornmeal
1 cup/2 50mL flax flour or flax meal
4 Tbsp/ 60mL baking powder
1 tsp/ 5mL salt
4 eggs, beaten
2 tsp/ 10mL lemon zest (wash the lemon well)
1 cup/ 250mL canola oil
1 1/2 cups / 375mL brown sugar, lightly packed
3 cups / 750mL whole raspberries, frozen

Directions

  1. Preheat oven to 375°F(190°C)
    45 muffin cups lined with muffin papers

  2. In a large microwave-safe bowl, combine the oatmeal and milk. Microwave on high until the oatmeal is creamy and tender, about 5–6 minutes. Cool slightly.

  3. In a large mixing bowl, mix the all-purpose and whole-wheat flours, cornmeal, flax flour, baking powder, and salt.

  4. In a separate bowl, beat the eggs. Mix in the lemon zest, oil, brown sugar, and oatmeal mixture.

  5. Add the liquid ingredients to the dry ingredients. Mix until the dry ingredients have been moistened.

  6. Gently fold the raspberries into the batter. Fill the lined muffin cups 2/3 full.

  7. Bake for 20–30 minutes, until the muffins are lightly browned and a toothpick inserted in the centre comes out clean.

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