Sunday Baking: 10 Grain Muffins

So, ever since Jon had a couple of bouts of diverticulitis, we’ve been upping our fiber intake all over the place.  Yes, you can put a bit of Benefiber in a glass of water, but I’d rather eat something yummy.

I love Bob’s Red Mill 10 Grain cereal. On the bag was a recipe for some muffins. I made them. OK, but not great. So I did what any other creative cook would have done, I futzed. Trial and error resulted in a fiber-filled muffin that was delicious, moist, kept well in the freezer and best of all, didn’t have the consistency of sawdust. Behold, Barb’s 10 Grain Muffins:

  • 1 XL egg
  • 1/2 cup sugar (I use turbinado)
  • 1/2 cup butter, softened
  • 1 cup unbleached flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup Bob’s Red Mill 10 Grain Cereal
  • 1 1/4 cups sour milk or buttermilk  (to sour milk, mix a generous teaspoon of vinegar into 1 1/4 cups milk)
  • 1 large ripe banana, mashed
  • 1/2 cup dried coconut (can substitute sweetened & flaked coconut if necessary)

Preheat oven to 400 F. Prep enough muffin tins to make 14-16 muffins (line with paper, use silicone liners with no-stick spray, etc.)

Combine cereal and buttermilk and let stand for 10 minutes.

Cream sugar, butter and egg. Add banana. Mix well.

In a separate bowl, combine dry ingredients.  Add to egg mixture along with the soaked cereal. Mix until just combined.

Spoon into prepared muffin cups.  Bake approximately 12-15 minutes or until toothpick inserted in center comes out clean.

Cool in pans for 10 min, then on a rack until thoroughly cooled.

These freeze very well.

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