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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 56g Recipe makes 12 muffins) The following items or measurements are not included below: multi-grain hot cereal |
||
| Calories 131 | ||
| Calories from Fat 52 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.8g | 9% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 398mg | 16% | |
| Potassium 57mg | 1% | |
| Total Carbohydrate 17.6g | 5% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 9.6g | ||
| Protein 2.5g | 5% | |
10 Grain Muffins
By: Charlotte J
Jan 22, 2009
I am hooked on whole grain hot cereals. The other day I bought Bob's Red Mill 10 Grain Hot Cereal to give it a try. So just in case I don't like it, I wanted to post the recipe that was on the side of the bag.
12 muffins
Ingredients
- 1 large egg
- 1/2 cup sugar
- 1/3 cup butter
- 1 cup unbleached white flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup bob's red mill multi-grain hot cereal
- 1 1/4 cups buttermilk
Directions
1
Mix 10 Grain Cereal and milk; allow to stand for 10 minutes.2
Preheat oven to 400.3
Cream sugar and butter well then add egg mix.4
Add dry ingredients and milk mixture, stirring only until mixed.5
Spoon into greased muffin pan.6
Bake at 400 degrees for 15 minutes.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Mixer
- Occasion > Brunch
- Dietary > Kid Pleaser > Toddlers
Featured Reviews for This Recipe
From: Redtamberine
On Apr 19, 2009
I just tried these the other day after I bought the mix. The batter was a little more "liquidy" than a usual muffin recipie and I was wondering how they would turn out. I like dense muffins, so I enjoyed these. I used a few semi-sweet chocolate chunks, they settled to the bottom, but they still tasted good. I think I will use half the salt next time though!
From: Recipe Junkie
On Jan 23, 2009
These are wonderful. I've been making them for years. The 1 t salt makes them really tasty to us, but it can be reduced to 1/2 t without a problem. We add a t-ful of white vinegar to a cup of milk and let it sit for awhile in place of the buttermilk. A healthy, wonderful keeper. Glad you posted it, Charlotte! 
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