Sunday, March 28, 2010

Multigrain Streusel-Topped Muffins

Going along with my advance preparation of breakfast foods for the week, I made these muffins. I can freeze them! That is exciting. I will definitely warm them in the oven or microwave them in the morning because they are better warm. (I may have eaten a couple throughout the day...) I think these are nutritionally fantastic, full of wonderfully healthy ingredients. I would definitely make these again.


Multigrain Streusel-Topped Muffins
Vegetarian & More! by Linda Rosensweig, pg. 263

These muffins can be double-wrapped in foil and frozen for up to 1 month. To use, thaw in the refrigerator, then bake at 350 for 10 minutes, or until heated through.

1 cup all-purpose flour
1/2 cup cornmeal
1/3 cup oat bran
1/4 cup honey-flavored wheat germ
1/4 cup packed brown sugar
1 Tbsp baking powder
1/2 tsp baking soda
3/4 cup 1% milk
1 egg
3 Tbsp canola oil
2 Tbsp molasses

1/4 cup packed brown sugar
1 Tbsp quick-cooking oats
1 Tbsp all-purpose flour
1/4 tsp ground cinnamon
1 Tbsp chilled unsalted butter

To make the muffins:
Preheat the oven to 400. Coat 12 muffin cups with nonstick spray.

In a large bowl, combine the flour, cornmeal, oat bran, wheat germ, brown sugar, baking powder, and baking soda.

In a medium bowl, combine the milk, egg, oil, and molasses. Stir into the flour mixture just until moistened (The batter will be very thick. Don't overmix it, or the muffins will be dense). Divide the batter evenly among the prepared cups.

To make the topping:
In a small bowl, combine the brown sugar, oats, flour, and cinnamon. With a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the muffins.

Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Remove the muffins and let cool completely on the rack.

Yield: 1 dozen

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