Seven-Grain Cereal Muffins Tops Recipe

 

Ingredients

 

Makes 12 muffin tops, sixteen 2 1/2-inch muffins, or six 3 1/4-inch muffins

• 1 cup seven-grain cereal

• 1 cup dried cherries

• 1/2 cup packed brown sugar

• 1/4 cup cooking oil

• 1 1/4 cups buttermilk or sour milk

• 1 cup whole wheat flour

• 1 teaspoon baking powder

• 1 teaspoon ground ginger or 1 tablespoon crystallized ginger, finely chopped

• 1/2 teaspoon salt

• 1/2 teaspoon ground nutmeg

• 1 slightly beaten egg

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Method:

1. Grease 12 muffin-top cups, sixteen 2 1/2-inch muffin cups, or six 3 1/4-inch muffin cups. (Or line muffin cups with paper bake cups). Set aside.

2. In a medium bowl combine seven-grain cereal, dried cherries, brown sugar, and oil. Pour buttermilk over mixture; let stand for 30 minutes.

3. Meanwhile, in a large bowl combine whole wheat flour, baking power, ginger, baking soda, salt and nutmeg. Make a well in the center of the flour mixture; set aside.

4. Stir beaten egg into buttermilk mixture. Add buttermilk mixture all at once to flour mixture. Stir just until moistened. Spoon batter into prepared cups, filling muffin-top cup almost full (fill muffin cups three-fourths full).

5. Bake in a 400°C oven until golden brown (allow about 12 minutes for muffin-top cups, 15 to 18 minutes for 2 1/2-inch muffins, or about 20 minutes for the 3 1/4-inch muffins).

6. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.