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% Three-grain raspberry muffins - Mayo Clinic <h2>COVID-19 Advice updates and vaccine options</h2> Find out about COVID-19, COVID-19 vaccines, and Mayo Clinic patient and visitor updates. Skip to site navigation Skip to Content This content does not have an English version.
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% Three-grain raspberry muffins - Mayo Clinic

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William Brown 1 minutes ago
This content does not have an Arabic version. Healthy Recipes

Three-grain raspberry muffins

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Mia Anderson 2 minutes ago

Number of servings

Serves 12 Low Sodium

Ingredients

1/2 cup rolled oats 1 cup 1 ...
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This content does not have an Arabic version. Healthy Recipes <h1>Three-grain raspberry muffins</h1> Print Products and services By Mayo Clinic Staff <h2>Dietitian s tip </h2> If you have extras, these muffins can be stored in the freezer in a lock-top plastic bag. To make this plant based, use soy milk, an egg substitute and replace the honey with maple syrup.
Audrey Mueller Member
access_time 2 minutes ago
This content does not have an Arabic version. Healthy Recipes

Three-grain raspberry muffins

Print Products and services By Mayo Clinic Staff

Dietitian s tip

If you have extras, these muffins can be stored in the freezer in a lock-top plastic bag. To make this plant based, use soy milk, an egg substitute and replace the honey with maple syrup.
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<h2>Number of servings</h2> Serves 12 Low Sodium <h2>Ingredients</h2> 1/2 cup rolled oats 1 cup 1 percent low-fat milk or plain soy milk 3/4 cup all-purpose flour 1/2 cup cornmeal (preferably coarse-ground) 1/4 cup wheat bran 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup honey 3 1/2 tablespoons canola oil 2 teaspoons grated lime zest 1 egg, lightly beaten 2/3 cup raspberries <h2>Directions</h2> Heat the oven to 400 F. Line a 12-cup muffin pan with paper or foil liners.
Alexander Wang Member
access_time 15 minutes ago

Number of servings

Serves 12 Low Sodium

Ingredients

1/2 cup rolled oats 1 cup 1 percent low-fat milk or plain soy milk 3/4 cup all-purpose flour 1/2 cup cornmeal (preferably coarse-ground) 1/4 cup wheat bran 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup honey 3 1/2 tablespoons canola oil 2 teaspoons grated lime zest 1 egg, lightly beaten 2/3 cup raspberries

Directions

Heat the oven to 400 F. Line a 12-cup muffin pan with paper or foil liners.
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In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes.
Madison Singh Member
access_time 4 minutes ago
In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes.
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Grace Liu 2 minutes ago
Set aside. In a large bowl, combine the flour, cornmeal, bran, baking powder and salt....
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Ryan Garcia 1 minutes ago
Whisk to blend. Add the honey, canola oil, lime zest, oat mixture and egg....
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Set aside. In a large bowl, combine the flour, cornmeal, bran, baking powder and salt.
Natalie Lopez Member
access_time 10 minutes ago
Set aside. In a large bowl, combine the flour, cornmeal, bran, baking powder and salt.
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Whisk to blend. Add the honey, canola oil, lime zest, oat mixture and egg.
Elijah Patel Member
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Whisk to blend. Add the honey, canola oil, lime zest, oat mixture and egg.
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Beat just until moistened but still slightly lumpy. Gently fold in the raspberries.
Daniel Kumar Member
access_time 28 minutes ago
Beat just until moistened but still slightly lumpy. Gently fold in the raspberries.
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Spoon the batter into the muffin cups, filling each cup about 2/3 full. Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 16 to 18 minutes.
Ethan Thomas Member
access_time 32 minutes ago
Spoon the batter into the muffin cups, filling each cup about 2/3 full. Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 16 to 18 minutes.
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Sofia Garcia 9 minutes ago
Transfer the muffins to a wire rack and let cool before serving or freezing.

Nutritional analysi...

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Transfer the muffins to a wire rack and let cool before serving or freezing. <h2>Nutritional analysis per serving</h2> <h3>Serving size 1 muffin</h3> Total carbohydrate 26 gDietary fiber 2 gSodium 126 mgSaturated fat 0.5 gTotal fat 5 gTrans fat < 0.5Cholesterol 16 mgProtein 3 gMonounsaturated fat 3 gCalories 161Added sugars 11 gTotal sugars 13 g <h2>DASH Eating Plan Servings</h2> Grains and grain products 1 Fats and oils 1 Fruits 1 DASH diet: Recommended servings Sample DASH menus <h2>Mayo Clinic Healthy Weight Pyramid Servings</h2> Fruits 1 Fats 1 Carbohydrates 1 <h2>Diabetes Meal Plan Choices</h2> Fats 1 Fruits 1 Starches 1 This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.
Charlotte Lee Member
access_time 9 minutes ago
Transfer the muffins to a wire rack and let cool before serving or freezing.

Nutritional analysis per serving

Serving size 1 muffin

Total carbohydrate 26 gDietary fiber 2 gSodium 126 mgSaturated fat 0.5 gTotal fat 5 gTrans fat < 0.5Cholesterol 16 mgProtein 3 gMonounsaturated fat 3 gCalories 161Added sugars 11 gTotal sugars 13 g

DASH Eating Plan Servings

Grains and grain products 1 Fats and oils 1 Fruits 1 DASH diet: Recommended servings Sample DASH menus

Mayo Clinic Healthy Weight Pyramid Servings

Fruits 1 Fats 1 Carbohydrates 1

Diabetes Meal Plan Choices

Fats 1 Fruits 1 Starches 1 This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.
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Three-grain raspberry muffins - Mayo Clinic

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