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1 cup seven grain cereal
1 cup dried tart red cherries
1/2 cup packed brown sugar
1/4 cup cooking oil
1 1/4 cups buttermilk
1 cup whole wheat flour
1 tsp baking powder
1 tsp ground ginger or 1 Tbsp crystallized ginger, finely chopped
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1 egg, slightly beaten
Grease 12 muffin-top cups, 6 jumbo muffin cups, or 16 2.5 inch muffin cups. Or, line standard muffin cups with paper bake cups. Set aside. In a medium bowl combine seven grain cereal, dried cherries, brown sugar, and oil. Pour buttermilk over mixture; let stand for 30 minutes.
Meanwhile, in a large bowl combine the whole wheat flour, baking powder, ginger, baking soda, salt and nutmeg. Make a well in the centre of dry mixture; set aside.
Stir beaten egg into buttermilk mixture. Add buttermilk mixture all at once to dry mixture. Stir just until moistened. Fill the muffin-top cups almost full or other muffin cups 3/4 full of batter.
Bake in a 400 F oven for about 12 minutes for muffin top cups, about 20 minutes for jumbo muffin cups, or 15-18 minutes for 2.5 inch muffin cups. Serve immediately.