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Old 07-01-2007, 12:00 PM
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7-Grain Cereal Muffins

1 cup seven-grain cereal
1 cup dried tart red cherries
1/2 cup packed brown sugar
1/4 cup cooking oil
1-1/4 cups buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon ground ginger or 1 tablespoon crystallized ginger, finely chopped
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
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.
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Old 09-12-2014, 09:08 AM
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Thumbs up This Recipe Has Won A Blue Ribbon

Cat lover has given this recipe a Blue Ribbon.

Congrats kcqueenm!!

Thank you Debbie for being a recipe tester and testing this recipe.
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Old 09-12-2014, 10:16 AM
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I had to hunt around for the 7 grain cereal, but found Bobs Red Mill has it so any place that carries his brand of products will probably have it. Wanted to be using exactly the type of cereal listed to try these out. For the buttermilk I substituted 1 cup skim milk and adding 1 tablespoon lemon juice to it and letting it sit for 5 minutes; of course I had to double this mixture and then only use total the 1 1/4 cup called for in the original recipe. Everything else I used just as the recipe called for using the ground ginger and not the chopped crystallized ginger.
Made these into the sixteen 2 1/2" regular muffins. They tasted great and I froze several into freezer bags to use for breakfast next week when school starts. Going to be able to have variety that way! We enjoyed them very much and the recipe was easy to follow per the instructions. These will be going in to "my favorite" file for future use, Thanks for sharing kcqueenm!
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