Tuesday, May 24, 2011

Pineapple-Cranberry Multigrain Muffins

I recently purchased some oat, barley and rye flours from my new favorite website Vitacost. Feeling rather experimental on Sunday morning, I decided that I wanted to make my own muffins completely from scratch. I used a couple of other muffin recipes to get the correct proportions of dry to wet ingredients but the choice of ingredients and preparation method was wholly my own.
Great with coffee!
Pineapple-Cranberry Multigrain Muffins
Author: Sarah Pickett

8 oz.can pineapple chunks, diced
1/3 cupdried cranberries
2 tsp.baking powder
1/4 tsp.salt
1/2 cuppacked light brown sugar
1/2 cupall-purpose flour
1/2 cupwhite whole wheat flour
1/2 cupbarley flour
1/2 cupoat flour
1/4 cupground flax seeds
1large egg
3 tbsp.unsalted butter, melted and cooled
3 tbsp.unsweetened applesauce
1 cupskim milk
Cooking Spray (optional)

  1. Preheat the oven to 350°F. Spray a muffin tin with cooking spray or line with paper liners.
  2. In a small saucepan, combine the juice from the pineapple and the dried cranberries. Bring to a boil then cover and reduce the heat to low. Let simmer for 5 minutes.
  3. While the cranberries simmer, in a large bowl combine the salt, sugar, flax seeds and flours. Whisk thoroughly.
  4. Remove the cranberries from the heat and let stand covered.
  5. In a medium bowl, combine the butter, egg and applesauce. Whisk until thoroughly combined.
  6. Add the milk to the butter mixture and stir until combined.
  7. Make a well in the center of the flour mixture and pour the milk mixture in. Gently fold until just combined, careful not to over mix.
  8. Drain the cranberries using a mesh sieve.
  9. Fold the cranberries and crush pineapple into the batter. Spoon the batter into the muffin tin and bake for 20-25 minutes, or until an inserted toothpick comes out clean.
YIELD: 12 muffins

Serving size: 1 muffin
Calories: 182
Fat: 5g
Sat. Fat: 2g
Cholesterol: 23mg
Sodium: 127mg
Carb: 30g
Fiber: 3g
Sugar: 15g
Protein: 4g
Calcium: 95mg

To be honest, I spent the entire time I was prepping the batter fretting that it would taste horrible. I didn't need to be! These were quite successful and the mix-ins (pineapple and cranberry) could easily be swapped out for other types of fruit.  Eric thought they might not be sweet enough, but I was pleased with the level of sweetness in the muffin.  However, if you try this recipe and are concerned that 1/2 cup of brown sugar isn't enough, you could increase it to 3/4 cup but it will change the nutrition information.

If you are looking to try the recipe out, I've included links to the types of flours I used in the ingredient list. The bags of oat, rye and barley can usually be combined into a package deal and I got them for around $2/bag.

If you try this recipe out, let me know what you think and leave a comment! I'm always looking to improve my baking skills. :)