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Health Information Library Recipes Three-grain raspberry muffins

Three-grain raspberry muffins

Nutrition Facts

Serving Size 1 muffin
Calories 161

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 0.5 g
Total fat 5 g
Sodium 126 mg
Cholesterol 16 mg
Dietary fiber 2 g
Protein 3 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Cornmeal gives these muffins a crunchy texture that contrasts with the raspberries inside.

Ingredients

(Serves 12)
  • 1/2 cup rolled oats
  • 1 cup 1 percent low-fat milk or plain soy milk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal (preferably coarse-ground)
  • 1/4 cup wheat bran
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • 3 1/2 tablespoons canola oil
  • 2 teaspoons grated lime zest
  • 1 egg, lightly beaten
  • 2/3 cup raspberries

Directions

Heat the oven to 400 F. Line a 12-cup muffin pan with paper or foil liners.

In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.

In a large bowl, combine the flour, cornmeal, bran, baking powder and salt. Whisk to blend. Add the honey, canola oil, lime zest, oat mixture and egg. Beat just until moistened but still slightly lumpy. Gently fold in the raspberries.

Spoon the batter into the muffin cups, filling each cup about 2/3 full. Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 16 to 18 minutes. Transfer the muffins to a wire rack and let cool before serving or freezing.

Last Updated: March 16th, 2019