Multigrain cranberry muffins

Yield: 12 Servings

Measure Ingredient
1 cup Milk
3 tablespoons Vegetable oil
1 cup Uncooked multigrain cereal; such as Bob's Red Mill 8-Grain Wheat-Free or 10-Grain cereal
1¾ cup Unbleached all-purpose flour
¾ teaspoon Salt
1¼ teaspoon Baking powder
¼ teaspoon Ground mace; generous - see note
2 teaspoons Vanilla
⅔ cup Packed brown sugar
1 \N Egg
1 cup Dried cranberries; see note
\N \N Raw sugar
\N \N Or coarse-grained colored sugar; for garnish

Notes from Natalie:

I used soy milk instead of milk I used 1 TB oil and 2 TB applesauce instead of 3 TB oil I used half dried and half fresh cranberries I added ¼ cup chopped walnuts to the recipe Preheat oven to 400 degrees. Generously grease 12 large (2-¾-inch) muffin cups.

In a large microsafe measure, heat milk and oil until very warm, 60 to 90 seconds. Stir in multigrain cereal; let stand 10 to 15 minutes.

In a large bowl, mix together flour, salt, baking powder and mace.

Stir vanilla, brown sugar and egg into cereal mixture. Add to flour mixture; stir until almost moistened. Stir in cranberries, but do not overbeat.

Scoop into muffin tins. Sprinkle with raw or colored sugar. Bake in lower third of oven for 15 minutes or until done. Let cool in pans for 5 to 8 minutes, then remove to racks to cool completely.

Yield: 12 muffins.

Note: If using fresh or frozen-and-thawed cranberries, use 2 cups cranberries and increase sugar to 1 cup.

Note: If you do not have mace, you can use nutmeg and/or cinnamon.

[183cals, 5g fat 22%cff]

Recipe by: Jack and Mary Billings Posted to EAT-LF Digest by Natalie Frankel <Natalie.Frankel@...> on Nov 20, 1998, converted by MM_Buster v2.0l.

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