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whole grain muffin update, and savory muffin Q

grain seeker | May 20, 200508:09 PM

thanks to everyone for the whole-grain muffin tips!

First, does anyone have any recipes/ideas for savory muffins? I'm sure that sugar provides something other than sweetness, so I can't imagine it's as simple as taking a regular muffin recipe, omitting the sugar and replacing the berries with rosemary or smething....is it?

Now then, the results: my first attempt at wholegrain muffins (and really, muffins in general) involved several modifications on the epicurious recipe posted by Dizzied below. (thanks!!!) I'm freezing several of them, so I will report back on how they survive the freezer/defrosting cycle.

I'll post exactly what I did because I made several changes and I think the finished product turned out really really well. In fact, the muffins were so moist and light that I think I'll up the whole-wheat flour content next time, and maybe add some flaxmeal and nuts (for protein) as well.

I might also reduce the sugar, as I think the berries provide enough sweetness on their own. Do you think the muffins will be lacking in anything other than sweetness if I do this? Thanks!


1 cup old-fashioned rolled oats
1 cup light sour cream
2 tbsp water
1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1/4 cup unsalted butter, melted and cooled
1/4 cup applesauce (natural, no sugar added)
1/2 cup all-purpose flour
1/4 cup miller's bran
1/4 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup frozen raspberries
1/3 cup dried cranberries, soaked in hot water and drained

In a large bowl, combine oats, sour cream, and water and let stand 1 hour.

Preheat oven to 400°F. and line twelve 1/2-cup muffin tins with paper liners.

Add egg, sugar, butter and applesauce to oat mixture, stirring until just combined.

Into another large bowl, sift together flour, whole wheat flour, bran, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in cranberries and raspberries.

Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 18 minutes.

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