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7-Grain Cereal Muffins

This whole grain, low-fat muffin is good for breakfast on the go.

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  • Makes: 6 servings
  • Yields: 12 muffin tops, 6 3-1/4-inch muffins, or sixteen 2-1/2-inch muffins
  • Prep: 40 mins
  • Bake: 12 mins 400°F

7-Grain Cereal Muffins



  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.

Nutrition Facts (7-Grain Cereal Muffins)

    Per serving:
  • 160 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 19 mg chol.,
  • 206 mg sodium,
  • 26 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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