7-grain Cereal Muffins Breakfast Recipes


Home  >  Recipes  >  Breakfast Recipes   >  7-grain Cereal Muffins Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   checkerboard   burger   curry   tuna   sweet potato   wine   mousse   steaks   lasagna   souffle      kaposzta salata   lassi   medovnik   dipping sauce   hungarian   gluten free   butter cookies   guacamole   lemonade   Condensed Milk Recipe   apple cake   blueberry fungee   urdu   shawarma   biryani   bombay biryani   donuts   puff pastry    chicken chilli   Indian Chicken Curry   birthday cake   blueberry funge   Burfi   beirox   moosa   Danish Pastry    gulab jamun   dum biryani   cheddar cheese   ampalaya   samoosa   nuggets   drumsticks   1994 3rd Place   mustard meatloaf   lamb stew with rosemary dumplings   kanum ma kang mung   chicken pasta   red wine and rosemary porterhouse   apple custard   chocolate cookies   skillet enchiladas   salsa sauce   chinese rice   cheese balls   potatos   plain cake   fajita chicken   phirni   pinacolada   targine   tuna ring   Cream Cheese Recipe   lemon lime   albanian   apple Salsa   ground cherry pie   crab mousse   apple pinwheels   whelks   key lime cake   tartar sauce   white sauce   pepsi   aljotta   frappuccino   electric lemonade   chicken picata   lemon lime soda   BBB   flounder   vanilla cream cake   apricot muffins   cheese pizza   turkey wrap   coca cola   vegetable biryani   Baklava   3B   mister saleem   Lunchbox  


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



  • Method:

  • 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.
  • 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.





  •  7-grain Cereal Muffins 

     

     

    Copyright 2009 - 2017, All rights reserved, PagesPak.com