10 Grain Muffins
Start your morning off right with these hearty and wholesome 10 Grain Muffins! Packed with the goodness of a 10-grain hot cereal mix, whole wheat flour, and a touch of natural sweetness from honey and brown sugar, these muffins are a perfect blend of nutrition and indulgence. With optional add-ins like raisins and chopped nuts, you can customize them to suit your taste or keep them simple and classic. The hydrating step for the cereal ensures a moist, tender crumb, while the warm hint of cinnamon adds a cozy, spiced note. Ready in just 35 minutes from prep to finish, these nutritious muffins are ideal for breakfast, on-the-go snacks, or even a quick energy boost. Try these make-ahead freezer-friendly muffins and elevate your baked goods game with the perfect balance of flavor and fiber.
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Recipe Information
Ingredients
- 1 cup 10-grain hot cereal mix
- 1 cup Boiling water
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.33 cup Vegetable oil
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Milk
- 0.5 cup Raisins (optional)
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a medium-sized bowl, stir the 10-grain hot cereal mix with the boiling water. Let it sit for 10 minutes to hydrate and soften.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Mix well to evenly distribute the dry ingredients.
In a smaller bowl, whisk together the vegetable oil, honey, vanilla extract, eggs, and milk. Ensure the mixture is smooth and well-combined.
Once the 10-grain cereal mixture has cooled slightly, add it to the wet ingredients and mix thoroughly.
Pour the wet mixture into the bowl with the dry ingredients. Fold the ingredients together gently, being careful not to overmix. The batter should be just combined.
If using raisins or chopped nuts, fold them into the batter as well.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store muffins in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 20.2 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 182 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
