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Multi-Grain Muffins
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Description
Having some half-and-half that was starting to go sour, and liking to make muffins, I decided to experiment to create a slightly healthier, multi-grain muffin. Results were yummy!
Ingredients
- 1 cup Whole Wheat Bread Flour
- 1 cup Rolled Oats
- 1 cup All-purpose Flour
- ½ cups Yellow Corn Meal
- 1 cup Sugar
- 1 Tablespoon Baking Powder
- ½ Tablespoons Ground Cardamom
- ¼ teaspoons Ground Nutmeg
- ½ cups Half-and-half
- 1 cup 2% Milk
- ¼ cups Canola Or Corn Oil
- 2 whole Large Eggs
Preparation
1. In a large bowl mix together the dry ingredients.
2. Combine the cream/half-and-half, milk, oil and eggs, and beat well.
3. Add the liquid to the dry ingredients and stir quickly just until the two are mixed.
4. Divide the dough among 24 paper-lined or well-buttered muffin cups.
5. Bake in a preheated 375°F oven for 40 minutes. The tops should be lightly browned and the muffins should pass the toothpick test when done.
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