Multi-Grain Muffins

Name: Multi-Grain Muffins
Yield: 25 pcs
Ingredients: 0.25 dl Coarsely chopped pumpkin seeds; 0.25 dl Flax seed; 0.25 dl Sunflower kernels; 1 pkg Yeast; 1 dl Oatmeal; 1 dl Cracked wheat kernels; 1 dl Cracked rye kernels; 1 tbsp Oil; 1 tbsp Sugar; 1.5 tsp Salt; 2 dl Acidified milk product (URf.eks. a38); 200 g Wholemeal wheat flour; 5 dl Water; 600 g Wheat flour

Bread, buns & biscuits

Cook time: 0 min.
Servings: 25 pcs

Ingredients for Multi-Grain Muffins

0.25	dl	Coarsely chopped pumpkin seeds
0.25	dl	Flax seed
0.25	dl	Sunflower kernels
1	pkg	Yeast
1	dl	Oatmeal
1	dl	Cracked wheat kernels
1	dl	Cracked rye kernels
1	tbsp	Oil
1	tbsp	Sugar
1.5	tsp	Salt
2	dl	Acidified milk product (URf.eks. a38)
200	g	Wholemeal wheat flour
5	dl	Water
600	g	Wheat flour

Instructions for Multi-Grain Muffins

To prepare the Multi-Grain Muffins recipe, please follow these instructions:

Oatmeal, wheat and rye kernels are boiled in 4 dl. Water for approx. 5 min. The crop is then cooled until it is hand warm.
The yeast is stirred in acidified milk product and 1 dl. water. The chilled porridge is added, along with the other ingredients. The dough must be glued.

The dough is well kneaded and raises a covered place for approx. 30 min.
Then the dough is thrown and shaped into 25 buns, which adds for approx. 30 min.

Sprinkle the balls with acidified milk product and sprinkle if necessary. With sunflower seeds and grassy squares.

Bake at 200 degrees on the middle oven pan for 15-20 minutes

Multi-Grain Muffins

Ingredients for Multi-Grain Muffins

Instructions for Multi-Grain Muffins

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