Multigrain Muffins

• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup quick-cooking oats
• 1/4 cup whole wheat flour
• 1/4 cup packed brown sugar
• 3 tablespoons toasted wheat germ
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 1 cup fat-free milk
• 1/4 cup canola oil
• 1/4 cup chopped walnuts
• 1/4 cup raisins

1. In a bowl, combine the first eight ingredients. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in walnuts and raisins.
2. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375u0b0 for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

allpurpose, cornmeal, oats, whole wheat flour, brown sugar, toasted wheat germ, baking powder, salt, egg, milk, canola oil, walnuts, raisins

Taken from www.tasteofhome.com/recipes/multigrain-muffins/ (may not work)