Multigrain Morning Muffins

I’ve been making these multigrain muffins for years. The original recipe came out of one of the first cookbooks ever given to me, Cooking with Gourmet Grains by Stone-Buhr.  I’m sure the Stone-Buhr rep must have given it to me, but it was so long ago, I just don’t remember.  Many of the first things I ever cooked, living on my own, came from this book.  It has lots of sentimental value.

The main ingredient that gives these muffins their wonderful texture is 7 grain cereal.  I’m not talking about rolled grains here, these are coarsely chopped whole grains.   I don’t see the Stone -Buhr cereal in stores now, so I buy a product by Bob’s Red Mill called 7 grain hot cereal.  This blend contains whole grain wheat, rye, oats, triticale, barley, brown rice, oat bran and flaxseed.  You could use any similar type of grain mix or even a 9 or 11 grain blend. If you’re allergic to wheat, I know that Bob makes a gluten free version as well.

I’m allergic to eggs and I try not to eat dairy products for the most part, so I’ve adapted the original recipe to eliminate those foods.  You could also remove the oil from this recipe and replace it with applesauce for a fat free version.

What I love most about these muffins is the nutty texture and that they aren’t too sweet.  I replaced the white sugar with maple sugar. They’re like a “grab and go” bowl of hot cereal.  

The original recipe called for raisins, which I use in the winter when fresh fruit is not available.  But, I’ve got a fridge full of fresh fruit from my garden, so I used blackberries instead of raisins.  You could sub any type of fruit you have on hand....I bet peaches would be really good!  

Multigrain Morning Muffins

Makes about 8 muffins - Use organic ingredients whenever possible

1 cup 7 grain cereal mix

11/4 cup rice (or soy or almond) milk, warmed

1/4 cup expeller pressed oil (or sub applesauce)

1 cup unbleached white flour

1/2 cup maple sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup fresh or dried fruit

Preheat your oven to 500˚  

In a small bowl, pour the warmed rice milk over the cereal mix and let it sit for 10 minutes.  

Add the oil and stir.  

In another bowl, mix the flour, maple sugar, baking powder and salt.  Pour the wet mix into the dry mix and stir until just mixed.  

Add the fruit.  If you are using fresh fruit, stir this very gently, just once or twice, to avoid mashing the fruit.  

Oil your muffin pan, inside and on the top.  

If you’re using muffin papers, just oil the top of the pan.   Using a tablespoon, fill the muffin pan to the top, or even a little above.  (I know this is not the usual way, but if you fill them 3/4 full, they’re just sad looking)  

Turn you oven down to 400˚ and bake for 25 - 30 minutes.  Allow to cool for 20 minutes before eating...if you can.