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 over to 400°F
Fruits
Possible fruit additions.
Dried
About 130 grams / 1 cup
- Cherries
- Cranberries
- Currants
- Raisins
Fresh
- Blueberries (130 to 160 grams)
- 2 ripe bananas
Ingredients
- 140 grams (1 cup) seven-grain cereal
- 130 grams (1 cup) fruit
- 50 grams (¼ cup) packed brown sugar
- 22 grams (1 tablespoon) molasses
- 64 grams (¼ cup) applesauce
- 1 ¼ cups buttermilk
- 115 grams (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
- Place muffin cups in tin.
- Spray each cup with non-stick cooking spray.
Hydrate 7-Grain Cereal
In a medium bowl, combine and let stand for 30 minutes:
- Seven-grain cereal
- Apple Sauce
- Brown sugar
- Molasses
- Buttermilk
- Dried fruit (delay fresh adding fresh fruits until later step)
Combine Dry Ingredients
While the cereal hydrates, in a large bowl combine:
- Spelt flour
- Baking powder
- Ginger
- Baking soda
- Salt
- 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.
- Stir beaten egg into buttermilk mixture.
- Add buttermilk mixture all at once to dry mixture.
- Stir just until moistened.
- Fill the muffin cups three-fourths full of batter.
Bake
- Bake in a 400°F oven about 17 minutes.
- Cool on a wire rack 5 minutes.
- Remove from cups; serve immediately.