Five-Grain Muffins

From: Healthy Home Recipes
1 1/4 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup barley flour
1/3 cup oat bran
1/3 cup wheat bran
1 cup brown sugar firmly packed
3/4 tsp salt
1 tbl baking powder
1 tsp baking soda
3/4 cup lowfat buttermilk
3/4 cup 2% milk
1/3 cup lowfat ricotta cheese
1 lrg egg plus 1 large egg white
2 tbl canola oil
1 tbl vanilla extract
Preheat oven to 375 F. Line a muffin pan with paper muffin cups and lightly coat them the vegetable or canola oil spray.

In a large mixing bowl combine all the flours and brans, sugar, salt, baking powder, and baking soda. In a separate mixing bowl combine all remaining ingredients and whisk together until smooth. Pour into dry ingredients and mix just until all ingredients are moist.

Spoon into prepared muffin cups, filling to the rims, and bake for approximately 20 mins. Muffins should be light golden brown and a cake tester inserted into the center should come out clean.

Cool muffins in pan for 10 mins before removing to cool completely. Store in an airtight container.

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