The multigrain muffins are moist and flavorful.
- 1 1/2 cups white flour
- 1 cup multigrain cereal
- 1/4 cup wheat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 egg
- 1/2 cup brown sugar
- 1 cup unsweetened applesauce
- 1/4 cup sunflower oil
- 1/2 cup fat-free milk
- 1/2 tsp. ground cinnamon
- 12 muffin tin, lightly greased
- large mixing bowl
- small mixing bowl
Mix cereal, flour, baking soda, baking powder, and cinnamon in a large bowl.
In small bowl, mix applesauce, milk, brown sugar, oil, and egg.
Add wet ingredients to dry ingredients and fold until dry ingredients are moistened. Do not overmix or the muffins will be tough (too much gluten).
Fill muffin tins. Bake at 400 degrees for 20 minutes on the middle rack.
Remove from oven. Place on wire rack. Serve warm.
I use a wire whisk to mix dry ingredients and wet ingredients. The wire rack helps get air flow to bottom of muffin tin so the muffins do not get soggy.