Recipes Multigrain Muffins 3.9 (16) 14 Reviews 2 Photos This is a very healthy multi-grain muffin. Nuts, raisins or blueberries may be added and orange juice can be used for the liquid. Submitted by Saundra Updated on June 8, 2018 Save Rate Print Share Trending Videos Close this video player Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 8 Yield: 8 muffins Jump to Nutrition Facts Ingredients ⅓ cup whole wheat flour ⅓ cup soy flour ⅓ cup rye flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 tablespoon vegetable oil 1 egg, beaten 1 cup buttermilk 1 tablespoon molasses Directions Preheat oven to 450 degrees F (230 degrees C). Lightly grease 8 muffin cups. In a large bowl, mix together whole wheat flour, soy flour, rye flour, baking powder, baking soda, and salt. Work in oil with fingers, pastry blender or a fork. Add egg, buttermilk and molasses; stir well. Scoop into prepared muffin cups. Bake in preheated oven for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. I Made It Print Nutrition Facts (per serving) 92 Calories 4g Fat 12g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 92 % Daily Value * Total Fat 4g 4% Saturated Fat 1g 4% Cholesterol 25mg 8% Sodium 406mg 18% Total Carbohydrate 12g 4% Dietary Fiber 2g 6% Total Sugars 3g Protein 4g 8% Vitamin C 0mg 0% Calcium 88mg 7% Iron 1mg 4% Potassium 209mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved