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

7-grain Cereal Muffins


  • 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 - 2015, All rights reserved, PagesPak.com