This wholegrain breakfast muffins recipe is adaptable, easy and so tasty.
1/2 cup oat flour
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 cup canola oil
3/4 cup buttermilk
1 cup berries, chopped fruit, nuts or chocolate chips
Preheat oven to 350F. Line a standard muffin pan with paper liners, and set aside.
In a bowl, whisk together ½ cup each oat flour, whole wheat flour and all-purpose flour, 1 tsp baking powder, and ½ tsp each baking soda, cinnamon and salt. Add ¼ cup each white and packed light brown sugar. Whisk to combine.
In another bowl, whisk together 2 large eggs, ½ cup canola oil and ¾ cup buttermilk (shake well before measuring).
Pour wet ingredients over dry ingredients, and stir until just combined. Stir in 1 cup of your favourite add-in: berries, chopped fruit, nuts or chocolate chips. Divide among prepared muffin cups.
Bake for 22 min or until muffins are golden at the edges and a cake tester comes out clean. Allow to cool in pan for 10 min, then turn out on a rack to cool completely.
Calories 198, Protein 3.7g, Carbohydrates 22g, Fat 11g, Fibre 2g, Sodium 200mg.