raspberry vanilla multigrain muffins

How to make Raspberry Vanilla Multigrain Muffins:

Decide to make that new blueberry muffin recipe you made up. You're addicted to these blueberry muffins. Look in the freezer to find that you're out of blueberries, but have two bags of raspberries. Go online to find a raspberry muffin recipe. Nothing strikes your fancy. Decide to make up your own recipe instead. 

Wet Ingredients:
1 C non-dairy milk
3 1/2 T canola oil
1/2 C agave nectar
1 ener-g "egg"
2 t vanilla

Note: This is a vegan recipe, but you could always use dairy milk, a real egg, and honey instead of the vegan milk, egg replacer, and agave nectar.

Dry Ingredients:
3/4 C white flour
1/2 C white whole wheat flour (you could probably use a greater ratio of ww flour if you used whole wheat pastry flour, but I never buy it because it's so expensive around here)
1/2 C rolled oats, processed into smaller pieces
1/2 C cornmeal
1/4 C wheat bran
1 T baking powder
1/4 t salt
1 1/2 C frozen (or fresh) raspberries

Preheat the oven to 400 degrees.

Process the oats in a food processor, to break them down a little. They should look a little like instant oatmeal oats:

Combine wet ingredients in a large bowl.

Combine dry ingredients in a separate bowl by adding oats, cornmeal and wheat bran to the bowl, then sifting in the other dry ingredients. Add the dry ingredients to the wet, and combine.

Then fold in the berries.

Fill muffin tins (I made 12 good-sized muffins) and bake for 20-25 minutes at 400 degrees.

While the muffins are baking, survey the damage and clean up, you big slob!

Geez.

Your recipe will look like this, but don't fear.

You can re-write it.

When the muffins are done, make sure you try eating one before it's cooled enough. You'll have a burned tongue and leave half the muffin stuck to the paper.

When they're cool, stack them in pyramids and have a photo shoot. Then you can keep them out or freeze them for single servings. I've never met a muffin that didn't freeze well.

These are not as addictive as my new blueberry muffins (and I'll surely post that recipe next time I have blueberries in the freezer). However, they're good! Next time I would probably omit the cornmeal, grind up the 1/2 cup of oats more finely (almost into flour), and add an additional 1/2 cup of whole rolled oats. I think that would improve the texture. Ground flax seed would also be nice instead of the wheat bran. A teaspoon or two of lemon zest would also be very good in this recipe. I happened not to have a lemon handy.

Time to catch up on some blogs and get ready for Celia to wake up!

I'm linking this up to Sweets for a Saturday. Thanks, Lisa, for letting me know about it! I'll bet you can find all kinds of great baked good recipes there.