2
1 1/4 cups whole-wheat flour
1 1/4 cups large flake oats
2/3 cup cornmeal
2/3 cup natural wheat bran
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 orange, optional
2/3 cup brown sugar
2 eggs
1 3/4 cups buttermilk
1/3 cup vegetable oil
1 tsp vanilla
1 1/2 cups fresh or frozen blueberries or raspberries, or a mix
Preheat oven to 400F (200C). Lightly oil or spray a 12-cup muffin tin. Measure flour, oats, cornmeal, wheat bran, baking powder, baking soda, salt and cinnamon into a large bowl. Finely grate in 1 tbsp (15 mL) peel from orange, then add sugar. Using a fork, stir until evenly mixed.
In a small bowl, whisk eggs with buttermilk, oil and vanilla. Pour over flour mixture. Stir just until moistened, then add berries and stir until evenly distributed. Do not overmix. Divide mixture between muffin cups and fill each one right to the rim.
Bake in centre of preheated oven until a cake tester inserted in centre of muffins comes out clean, 20 to 25 minutes. Let stand 5 minutes, then turn onto a cooling rack. Delicious warm or at room temperature. Muffins keep well in a plastic bag or covered container at room temperature 2 days or freeze up to 1 month.
Calories 254, Protein 6.7g, Carbohydrates 40.5g, Fat 8.5g, Fibre 4.8g, Sodium 409mg.
What a pleasant way to eat your grains! Start your morning or kick back in the afternoon with a moist fruit-laced muffin packed with oats, whole wheat bran and cornmeal for crunch. Just grab a bowl and fork.
Whole wheat flour, oatmeal and wheat bran stay fresh longer if stored in an airtight container in the freezer.