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- 1 cup seven-grain cereal
- 1 cup dried tart red cherries
- 1/2 cup packed brown sugar
- 1/4 cup cooking oil
- 1 1/4 cups buttermilk
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger or 1 tablespoon crystallized ginger, finely chopped
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 egg, slightly beaten
1. Grease 12 muffin-top cups, six 3-1/4-inch (jumbo) muffin cups, or sixteen 2-1/2-inch muffin cups. (Or, line standard muffin cups with paper bake cups.) Set aside. In a medium bowl combine seven-grain cereal, dried cherries, brown sugar, and oil. Pour buttermilk over mixture; let stand for 30 minutes. Meanwhile, in a large bowl combine whole wheat flour, baking powder, ginger, baking soda, salt, and nutmeg. Make a well in the center of dry mixture; set aside.
2. Stir beaten egg into buttermilk mixture. Add buttermilk mixture all at once to dry mixture. Stir just until moistened. Fill the muffin-top cups almost full or other muffin cups three-fourths full of batter.
3. Bake in a 400 degree F oven about 12 minutes for muffin-top cups, about 20 minutes for 3-1/4-inch muffins, or 15 to 18 minutes for 2-1/2-inch muffins or until golden. Cool on a wire rack 5 minutes. Remove from cups; serve immediately. Makes 12 muffin tops, six 3-1/4-inch muffins, or sixteen 2-1/2-inch muffins.
- Servings Per Recipe 6,
- cal. (kcal) 160,
- Fat, total (g) 5,
- chol. (mg) 19,
- sat. fat (g) 1,
- carb. (g) 26,
- fiber (g) 2,
- pro. (g) 3,
- vit. A (RE) 72,
- sodium (mg) 206,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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