Multi Grain Muffins
Chewy, hearty multi-grain muffins with oats, bran, and shredded wheat, perfect for a wholesome breakfast or snack that appeals to health-conscious eaters.
Ingredients
Instructions
- Mix the quick oats, All-Bran, Shredded Wheat, hot water, sugar, and shortening and let cool.
- Add eggs, flour, baking soda, salt, buttermilk, and raisins to the cooled mixture.
- Pour the batter into muffin tins and bake at 400°F for 20 to 25 minutes.
- Store leftover batter in the refrigerator for future use.
Tips & Substitutions
For a healthier twist, consider substituting half of the sugar with applesauce or honey. You can also replace some of the flour with whole wheat flour for added nutrition. If you prefer a nutty flavor, add chopped nuts or seeds to the batter. Ensure the mixture cools completely before adding the eggs to prevent cooking them.
Serving Suggestions
These multi-grain muffins are perfect for breakfast or as a snack. Serve them warm with butter or your favorite jam. They pair beautifully with a side of fresh fruit or yogurt for a balanced meal. For a delightful dessert, try them alongside a slice of No-Bake Peppermint Ice Cream Cake for a sweet ending.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to three months. To reheat, simply microwave for 15-20 seconds or warm in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Multi Grain Muffins contains roughly 3230 calories, with 53g protein, 321g carbohydrates, and 197g fat. It is an excellent source of protein (106% of the Daily Value), iron (101% of the Daily Value), and dietary fiber (90% of the Daily Value). Note that it is relatively high in sodium, at 1938mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular oats instead of quick oats?
Yes, you can use regular oats, but the texture may be slightly different. Quick oats blend into the batter more smoothly, while regular oats will add a chewier texture. If you prefer the chewiness, feel free to experiment with regular oats.
How can I make these muffins dairy-free?
To make these muffins dairy-free, substitute the buttermilk with a non-dairy alternative such as almond milk or oat milk, and add a teaspoon of lemon juice or vinegar to create a similar tangy flavor. The results will still be delicious and moist!
What can I add for extra flavor?
You can enhance the flavor of these muffins by adding cinnamon, nutmeg, or vanilla extract to the batter. Dried fruits like cranberries or apricots can also be added for a sweet touch. Experimenting with spices will give your muffins a unique and delightful flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).