Rating: 3 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
40 mins
bake:
12 mins
total:
52 mins
Servings:
6
Yield:
12 muffin tops, 6 3-1/4-inch muffins, or sixteen 2-1/2-inch muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

160 calories; fat 5g; cholesterol 19mg; saturated fat 1g; carbohydrates 26g; insoluble fiber 2g; protein 3g; vitamin a 72.1RE; sodium 206mg; calcium 50.5mg; iron 0.9mg.
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