This recipe for Multigrain Breakfast or Anytime Muffins came from the book "52 weeks of Proven Recipes for Picky kids." by Jill McKenzie. I purchased mine here.
I love this recipe because it is EASY and fast. It's full of whole grains and very little fat. I usually make up a double batch and put some in the freezer for snacks later. My kids really like them.
Multigrain Breakfast or Anytime Muffins
1 cup 10-grain got cereal, such as Bob's Red Mill (I found mine in the bulk section at Winco)
1 1/4 cup buttermilk*
1/2 cup sugar
1/3 cup butter
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup all-purpose flour
Preheat oven to 400 degrees. Grease a standard muffin pan (I use a mini), or line with 12 paper cups. In medium bowl, combine the 10-grain cereal and buttermilk and let stand for (at least)10 minutes. In a separate bowl, cream sugar, egg, and butter together until light and fluffy. Add dry ingredients and milk mixture to creamed mixture. Stir only until just mixed. Spoon into greased muffin pan. Bake for 15 minutes.
Makes 12 muffins.
*Heavy cream or milk can be used in place of the buttermilk, if desired.
Also, as a good substitute for 1 cup buttermilk, place 1 TBSP lemon juice (or vinegar) in a 1 cup measuring cup and then fill the remainder with milk. This recipe calls for 1 1/4 cups buttermilk, so do the same thing with 1/4 TBSP lemon juice and remaining 1/4 cup milk. (this tip brought to you by OurBestBites.com in this recipe).