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7-Grain Cereal Muffins

Makes: 6 to 16 servings Yield: 12 muffin tops, 6 3-1/4-inch muffins, or sixteen 2-1/2-inch muffins
Prep 40 mins Bake 400°F 12 mins
7-Grain Cereal Muffins
Ingredients
  • 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
Directions

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)
  • 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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