Ingredients for Multigrain Baking Mix
- Pecans
- Unbleached White Flour
- Whole Wheat Flour
- Cornmeal
- Buckwheat Flour
- Wheat Germ
- Dry Buttermilk
- Soy Flour
- Baking Powder
- Baking Soda
- Sea Salt
- ⅓ cup canola oil
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How to Make Multigrain Baking Mix
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup whole wheat flour, ½ cup rolled oats, ½ cup oat bran, ¼ cup wheat germ, 2 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt.
- Add 1 cup milk (or milk alternative), 1 large egg, and ⅓ cup canola oil to the dry ingredients.
- Mix until just combined. Do not overmix.
- Pour batter into greased muffin tins or a loaf pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before enjoying. Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
17g
Fat
9g
Carbs
12g
