7-Grain Muffins

This versatile recipe can be used with a variety of whole grain flours (wheat, spelt, rye), multi-grain cereals, and dried and fresh fruits (cherries, raisins, cranberries, blueberries).

Notes

• Adjust the brown sugar to compensate for the sweetness of added fruits (or not).
• If using fresh fruit, delay adding until after the 30 minute absorption step.

Yield

• Makes about 12 muffins.

Special Equipment

• Muffin 12-cup tin
• Muffin cups (if needed/desired)

Preheat Oven

• Preheat oven to 400°F

Fruits

Possible fruit additions.

Dried

About 130g (5oz) / 240ml (1 cup)

• Cherries
• Cranberries
• Currants
• Raisins

Fresh

• Blueberries (130 to 160g (5 to 6oz))
• 2 ripe bananas

Ingredients

• 140g (5oz / 1 cup) seven-grain cereal
• 130g (5oz / 1 cup) fruit
• 50g (2oz / ¼ cup) packed brown sugar
• 22g (1oz / 1 tablespoon) molasses
• 64g (2oz / ¼ cup) applesauce
• 300ml (1¼ cups) buttermilk
• 115g (4oz / 1 cup) spelt flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 1 egg, slightly beaten

Preparation

Prep Muffin Tin

1. Place muffin cups in tin.
2. Spray each cup with non-stick cooking spray.

Hydrate 7-Grain Cereal

In a medium bowl, combine and let stand for 30 minutes:

1. Seven-grain cereal
2. Apple Sauce
3. Brown sugar
4. Molasses
5. Buttermilk
6. Dried fruit (delay adding fresh fruits until later step)

Combine Dry Ingredients

While the cereal hydrates, in a large bowl combine:

1. Spelt flour
2. Baking powder
3. Ginger
4. Baking soda
5. Salt
6. Nutmeg

Make a well in the center of dry mixture; set aside.

Combine Dry and Wet

• If using fresh fruit, fold into the grain/buttermilk mixture.

1. Stir beaten egg into buttermilk mixture.
2. Add buttermilk mixture all at once to dry mixture.
3. Stir just until moistened.
4. Fill the muffin cups three-fourths full of batter.

Bake

1. Bake in a 400°F oven about 17 minutes.
2. Cool on a wire rack 5 minutes.
3. Remove from cups; serve immediately.