Breakfast Grain Muffins
A hearty, healthy whole-grain muffin with raisins and cinnamon
5 1/4 cups quick oats
1 1/2 cups whole wheat flour
3 tablespoons cinnamon
2 tablespoons baking powder
3/4 cup raisins or chopped dates
3/4 cup chopped pecans*
1/2 cup (1 stick) butter
3/4 cup sorghum**
1/2 cup brown rice syrup (or honey, for a sweeter muffin)
2 1/4 cups milk
3 eggs, beaten
1 tablespoon vanilla
1. In a medium-sized mixing bowl, combine first 6 ingredients and mix well.
2. Melt butter in a medium-sized saucepan. Turn off heat and add sorghum and honey, stirring well. Add milk, egg, and vanilla, whisking to combine. Add to dry mixture, stirring just until moistened.
3. Fill paper-lined muffin tins level full and bake at 400 degrees for 18-20 minutes or until muffins test done.
*I usually just double the raisins instead of adding nuts.
**I use molasses.
To make banana grain muffins: Use 1 1/2 cups of milk (rather than 2 1/4) and add 2 1/2 cups of mashed banana.
This recipe is from a Ted Broer publication (not sure which one). I wrote the directions and took photos myself.
These muffins are fairly easy to make and are so yummy! They are one of the few completely-whole-grain muffins that we absolutely love!! These muffins are very filling and are wonderful for a quick breakfast.
They never last long at our house, because they're the perfect snack. They can be a little crumbly, especially on the second day, but they taste great and we love them.
My rating: 9/10 (because they can get a little crumbly; otherwise, they're a 10/10!)