Title: Multigrain Cranberry Muffins
Categories: None
Yield: 12 Servings

1 c Milk
3 tb Vegetable oil
1 c Uncooked multigrain cereal;
-such as Bob's Red Mill
-8-Grain Wheat-Free or
-10-Grain cereal
1 3/4 c Unbleached all-purpose flour
3/4 ts Salt
1 1/4 ts Baking powder
1/4 ts Ground mace; generous - see
-note
2 ts Vanilla
2/3 c Packed brown sugar
1 Egg
1 c Dried cranberries; see note
Raw sugar
Or coarse-grained colored
-sugar; for garnish

Notes from Natalie:

I used soy milk instead of milk

I used 1 TB oil and 2 TB applesauce instead of 3 TB oil

I used half dried and half fresh cranberries

I added 1/4 cup chopped walnuts to the recipe

Preheat oven to 400 degrees. Generously grease 12 large (2-3/4-inch) muffin
cups.

In a large microsafe measure, heat milk and oil until very warm, 60 to 90
seconds. Stir in multigrain cereal; let stand 10 to 15 minutes.

In a large bowl, mix together flour, salt, baking powder and mace.

Stir vanilla, brown sugar and egg into cereal mixture. Add to flour
mixture; stir until almost moistened. Stir in cranberries, but do not
overbeat.

Scoop into muffin tins. Sprinkle with raw or colored sugar. Bake in lower
third of oven for 15 minutes or until done. Let cool in pans for 5 to 8
minutes, then remove to racks to cool completely.

Yield: 12 muffins.

Note: If using fresh or frozen-and-thawed cranberries, use 2 cups
cranberries and increase sugar to 1 cup.

Note: If you do not have mace, you can use nutmeg and/or cinnamon.

[183cals, 5g fat 22%cff]

Recipe by: Jack and Mary Billings

Posted to EAT-LF Digest by Natalie Frankel on
Nov 20, 1998, converted by MM_Buster v2.0l.