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

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 - 2018, All rights reserved, PagesPak.com