Ingredients
1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 - 1/2 teaspoon nutmeg
1/2 - 1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
3 large egg whites
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Preheat oven to 375 degree F. Grease muffin tin (I like to use a silicone muffin pan) or line muffin tin with paper cups. Whisk together flours, oat bran, baking powder, baking soda, nutmeg, cinnamon and salt. Lightly beat the egg and egg whites. Stir in the buttermilk, applesauce, almond and vanilla extracts, brown sugar, and oil. Stir the liquids into the dry ingredients, until almost combined (batter will be thick), being careful not to over-mix. Gently stir in the dried fruit and nuts. Fill muffin cups about 3/4 full. Bake until tester is clean, about 23 minutes. After a few minutes, remove muffins from the pan, and cool on a rack. You can serve them room temperature, or re-warm them in a toaster oven.
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Korean roasted multigrain powder — mix with milk for nutritious drink
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Hand-crank grain mill — freshly milled flour for bread and pastry
Manual grain huller — process home-grown rice, oats, barley
Test grain moisture for optimal bread flour hydration