4 Grain Muffins

4 Grain Muffins Recipe:

Four-Grain Bran Muffins

Three "natural" grains and a high-protein man-made
variety go into this recipe. The "man-made" grain is
triticale; a hybrid produced a few years back when
plant breeders crossed wheat and rye (and a favorite
food of tribbles). To keep these densely textured
muffins from getting tough, be sure to use a light
hand when combining the dry and liquid mixtures.

Makes 12 muffins.

1/2 cup buckwheat flour
1/2 cup triticale flour
1/2 cup all-purpose (wheat) flour
1/2 cup oat bran
1 tablespoon grated orange zest
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup honey
1/4 cup safflower oil
1 1/4 cups buttermilk
1 egg

1. Preheat the oven to 375 degrees. Line a 12-count
muffin tin with paper baking cups.

2. In a large bowl, combine the buckwheat flour,
triticale flour, all-purpose flour, oat bran, orange
zest, baking powder, baking soda, cinnamon and salt.

3. In a medium bowl, place the honey, oil, buttermilk
and egg. Whisk until well blended. Add all at once to
the dry ingredients. Stir only until moistened; the
batter should be slightly lumpy.

4. Spoon the batter evenly into the prepared pan. Bake
20 to 25 minutes, or until the muffins are golden and
springy to the touch. Remove the muffins from the pan
and let cool on a wire rack.

Calories per muffin: 148   Protein: 4 gm          Total fat: 6 gm
Saturated fat: 1 gm       Cholesterol: 19 mg      Carbohydrates: 23 gm
Sodium: 183 mg             Dietary fiber: 1 gm