Multigrain Morning Muffins – a delicious recipe with Cereal, Milk, u00bc, Flour, Maple Sugar, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 500
2
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.
3
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.
4
Add the fruit. If you are using fresh fruit, stir this very gently, just once or twice, to avoid mashing the fruit.
5
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) This will make about 8 muffins.
6
Turn you oven down to 400 and bake for 25 - 30 minutes. Allow to cool for 20 minutes before eating...if you can.
432
kcal
Calories
16
g
Fat
69
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup 7 Grain Cereal, 1-1/4 cup Rice Milk (or Other Non Dairy Beverage), 1/4 cups Expeller Pressed Oil (or Sub Applesauce), 1 cup Unbleached White Flour, and more.
Yes, Multigrain Morning Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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