Whole Grain Muffins
Whole Grain Muffins
This is another one of those recipes I have made since my son was a baby. One summer, my younger brother lived with us and he referred to these as, "Lisa's Killer Muffins" because they have such a high fiber content. They are delicious, tender and store well for several days.
Equipment
- Food processor
Ingredients
- 1 cup whole-wheat flour
- 2 tbsp wheat germ toasted or untoasted
- 1½ tsp baking soda
- ½ tsp salt
- ¼ cup light brown sugar firmly packed
- ¼ cup granulated sugar
- ½ cup raisins
- 4 tbsp unsalted butter
- 1½ cup quick cooking rolled oats not instant
- ½ cup boiling orange juice
- 1 large egg
- ½ tsp vanilla extract
- 1 cup buttermilk
Instructions
- Adjust oven rack to center position and preheat to 375°F.Generously butter 15 standard-size muffin cups and set aside. Insert metal blade in a food processor and put flour, wheat germ, baking soda, salt, sugars, and raisins into work bowl and process until raisins are coursely chopped, about 30 seconds. Add butter and process 10 seconds.
- Transfer mixture to large sheet of parchment paper and set aside. With metal blade in place, put oats in work bowl and process until finely chopped, about 30 seconds. Pour orange juice in circle over oatmeal and pulse rapidly 3 times, just to combine; do not over process.
- Add egg, vanilla, buttermilk and pulse rapidly 4-5 times. Scrape work bowl. Pour half of flour mixture in a circle over oatmeal mixture and pulse twice. Scrape work bowl, add remaining flour mixture and pulse twice, complete mixing with spatula, if necessary.
- Fill prepared muffin cups about ¾ full and place in oven. (Allowing them to stand for 20 minutes before baking will produce lighter muffins.) Bake until tops are rich brown and muffins spring back when lightly pressed, 20-25 minutes. Turn muffins out onto racks to cool and serve warm.