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–+ servings
Stav Kogan

Hearty Three-Grain Morning Muffins

A comforting, rustic muffin made with a wholesome blend of whole wheat, cornmeal, and rye flour. Sweetened with honey, these tender muffins are the perfect companion to your morning coffee or as a grab-and-go snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffin
Calories: 180
Ingredients Method Nutrition

Ingredients
  

  • ¾ cup (90 g) (3.17 oz) whole wheat flour
  • ¾ cup (112 g) (4 oz) yellow cornmeal
  • ½ cup (60 g) (2.12 oz) dark rye flour
  • 2 tsp (8 g) baking powder
  • ½ tsp (3 g) (0.11 oz) salt
  • ½ cup (45 g) (1.59 oz) rolled oats
  • 1½ cups / 360mL (12.2 fl oz) milk
  • 1 large egg
  • ¼ cup (60 mL) (2 fl oz) vegetable oil
  • ¼ cup (85 g) (3 oz) honey
  • for Perfect Muffins
  • For a better rise and more even bake, ensure your cold like milk and egg are at room temperature before you begin mixing.
  • Feel free to customize! Add up to ¾ cup of mix-ins like chopped walnuts, sunflower seeds, or dried cranberries to the dry for extra texture and flavor.
  • These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave for that fresh-from-the-oven feel.

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Grease a 12-cup muffin tin with butter or line with paper liners. 2.
  3. In a large bowl, whisk together the whole wheat flour, cornmeal, rye flour, baking powder, and salt until well combined.
  4. Stir in the rolled oats. 3.
  5. In a separate medium bowl, whisk the milk, egg, vegetable oil, and honey together until smooth. 4.
  6. Pour the wet into the dry . Gently fold the mixtures together with a spatula until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine. 5. Evenly divide the batter among the 12 prepared muffin cups, filling each about two-thirds full. 6.
  7. Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. 7.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. Serve warm for the best experience!
  10. Do not overmix the batter.
  11. Mix only until the flour streaks disappear. Overmixing develops gluten and results in tough, dense muffins instead of light and tender ones.

Nutrition

Calories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6g

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