QT Bird

birds, blooms and back to basics

Baking

3 Grain Muffin Mix

Make a homemade muffin mix with whole wheat, oat bran and unbleached flour. Four 3-cup packages store in the pantry and each bakes about 12 muffins.

By

Sara Noel
Jump to Recipe Print Recipe

3 Grain Muffin Mix

Be the first to rate it
A dry muffin mix of whole wheat flour, oat bran, unbleached flour and warm spices, divided into four 3-cup packages. Add oil, sweetener, puree, milk and eggs to bake about 12 muffins per package.
Print Recipe Add us on Google
Prep Time15 minutes
Total Time15 minutes
CourseBreakfast
CuisineAmerican
Servings12 muffins
Calories249
Ingredients Equipment Directions Notes

Ingredients
  

  • 5 cups whole wheat flour
  • 2 cups oat bran or quick oats
  • 5 cups unbleached flour
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 6 teaspoons baking powder
  • 2 teaspoons baking soda

Equipment

  • mixing bowl
  • whisk
  • airtight jar
  • zip-top bags

Directions
 

  1. In a large bowl, stir together the whole wheat flour, oat bran or quick oats, unbleached flour, cinnamon, nutmeg, baking powder, and baking soda.
  2. Whisk until the spices and leavening are spread evenly through the flour.
  3. Split the mix among four containers (jars, zip-close bags, or vacuum-seal bags), putting 3 cups in each.
  4. Write the wet ingredients and baking directions on a label for each package.

Notes

For one batch of muffins: 3 cups 3 Grain Muffin Mix; 1/2 cup oil; 1/2 cup sweetener such as honey or maple syrup; 1 cup fruit or vegetable puree (pineapple, apple, carrot, zucchini, sweet potato, banana, berries, or applesauce); 1/2 to 1 cup milk; 1 to 2 eggs; 1/2 to 1 cup nuts, raisins, seeds, or other dried fruit.
Heat oven to 350 degrees F; grease or line a muffin tin. Put 3 cups mix in a bowl; add oil, sweetener, puree, 1/2 cup milk, 1 egg, and add-ins. Stir just until combined; add more milk a little at a time (up to 1 cup) if too thick. Use 2 eggs for a richer, sturdier muffin. Fill cups two-thirds to three-quarters full. Bake 20 to 25 minutes, until tops spring back and a toothpick comes out clean. Cool briefly in pan, then move to a rack.
Storage: dry mix airtight in a cool, dry pantry about 3 months; freeze for longer. Baked muffins 1 to 2 days at room temperature, up to 4 days refrigerated, or 2 to 3 months frozen.

Nutrition

Serving: 79g | Calories: 249kcal | Carbohydrates: 29g | Protein: 5.5g | Fat: 14g | Saturated Fat: 2.3g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 124mg | Potassium: 174mg | Fiber: 2.3g | Sugar: 3.2g | Vitamin A: 52IU | Vitamin C: 1.7mg | Calcium: 61mg | Iron: 1.8mg

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from 1/4 of the mix with 1/2 cup oil, 1/2 cup sweetener such as honey or maple syrup, 1 cup fruit or vegetable puree (pineapple, apple, carrot, zucchini, sweet potato, banana, berries, or applesauce), 1/2 to 1 cup milk, 1 to 2 eggs, 1/2 to 1 cup nuts, raisins, seeds, or other dried fruit; oat bran or quick oats (the first choice counted), unbleached flour counted as all-purpose flour, oil counted as vegetable oil, fruit or vegetable puree (pineapple (the first choice counted), milk counted as whole milk, nuts (the first choice counted). Brands and portions vary, so use it only as an approximation.

Previous story
Next story

More to love