I've always been skeptical of people who eat muffins for breakfast. Buttery scones and biscuits are all very good and well. So are French Toast or even chocolate pancakes.

But these muffins have me convinced. After all, they are make with three different whole grains, plus some dried fruit. They don't have very much sugar at all, and I suspect you could replace it with maple syrup. So they've got to be good for you. 

I don't claim to be a nutritionist but I can tell you this: these guys taste healthy. And good. A great way to start my day.

Great Grains Muffins, adapted from Baking: From my Home to Yours
Makes a dozen muffins; 30 minutes prep time

  • 2/3 cup white flour
  • 2/3 cup whole wheat flour
  • 1/3 cup cornmeal
  • 1/3 cup oats
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 stick butter, melted and cooled slightly
  • 3/4 cup dried fruit (I used a mix of dried cherries, raisins, and chopped prunes)


  1. Preheat the oven to 400*. Line a muffin tin with paper cups.
  2. Mix all the dry ingredients together in a large bowl. In a separate bowl, combine the buttermilk with the maple syrup, eggs, and butter.
  3. Pour the liquids over the dry ingredients and stir until combined. Don't overmix - these are muffins; they don't need to be real smooth. Stir in the fruit.
  4. Spoon the batter into the muffin cups and bake for about 20 minutes, until a toothpick inserted into one of the muffins comes out clean. Cool well before removing from the pan.
  5. Eat fresh or wrap and freeze for another time. These rewarm perfectly in the microwave, or you can just defrost them on the counter for an hour or so.
Prep Time: 20 min Cook Time: 10 min Ready in: 30 min

Read my fellow bloggers' recipes over at Baking with Dorie!
Linking this up to Weekend Bloggy Reading and Craft Schooling Sunday