7-Grain Cereal Muffins

This whole grain, low-fat muffin is good for breakfast on the go.



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Servings: 6 to 16
Yield: 12 muffin tops, 6 3-1/4-inch muffins, or sixteen 2-1/2-inch muffins
Prep Time: 40 mins
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Ingredients
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    1   cup 
    seven-grain cereal
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    1   cup 
    dried tart red cherries
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    1/2  cup 
    packed brown sugar
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    1/4  cup 
    cooking oil
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    1 1/4  cups 
    buttermilk
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    1   cup 
    whole wheat flour
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    1   teaspoon 
    baking powder
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    1   teaspoon 
    ground ginger or 1 tablespoon crystallized ginger, finely chopped
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    1/2  teaspoon 
    baking soda
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    ground nutmeg
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    1   
    egg, slightly beaten

Directions
1.
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.
2.
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.
3.
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.
Nutrition information
Per Serving: cal. (kcal) 160, Fat, total (g) 5, chol. (mg) 19, sat. fat (g) 1, carb. (g) 26, fiber (g) 2, pro. (g) 3, vit. A (RE) 72, sodium (mg) 206, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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