Saturday, January 29, 2011

Multigrain Cherry Muffins

1 c seven grain cereal
1 c dried tart cherries
1/2 c packed brown sugar
1/4 c cooking oil
1 1/4 c low fat buttermilk
1 c whole wheat flour
1 tsp baking powder
1 TBSP fresh grated ginger or 1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp grated nutmeg
1 beaten egg

Preheat oven to 400 degrees. Grease (16) 2 1/2" muffin cups.

Combine cereal, cherries, brown sugar, and oil. Pour buttermilk over mixture and let stand 30 minutes. Add egg.

In a large bowl, mix dry ingredients and make a well in the center. Pour wet mixture into dry mixture. Stir just until moistened.  Spoon batter into cups to fill each 3/4.

Bake 15-18 minutes until golden. Cool at least 5 minutes before serving.

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