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Sometimes a baking idea just comes to you like a bolt of lightning, something fires in your brain and you go Aha! I will try that.
These came about when I was in the middle of Save On picking up some oatmeal for my morning baking. Which was going to be quick oatmeal blueberry muffins.
While in the aisle I picked up a bag of 8 grain cereal that looked interesting and read the back, which told me to “use it in bread, muffins and more!”
And I said “thankee kindly, I will.”
I usually do what I am told to by plastic bags in the supermarket.
I’m like that.
So I went home and used my bulk 9 grain that I bake my bread with, holding my breath the whole time that these would work.
And they did!! With no oil and barely any sugar, plus only whole wheat flour they are very healthy. The grains make them nice and crunchy, rather than a bland whole wheat muffin.
1 3/4 cups of whole wheat flour
1/2 cup of 8 or 9 grain cereal
1 1/2 tbsp of baking powder
1/2 tsp salt
1/3 cup of brown sugar
2 1/2 tbsp fine molasses
1/3 cup of applesauce
1 cup milk
1 1/2 tsp vanilla
1 cup of blueberries
Kick the tires and light the fires to 375 degrees.
Sift your dry ingredients together in a bowl.
Whisk together your wet ingredients. You need to make sure you are using fancy molasses for the sweetness it has.
Make a well in the dry ingredients and pour in the wet ingredients. Mix gently until just almost there……little bits of flour are still showing….
…then add in the blueberries. I used frozen wild blueberries, which are smaller and don’t sink. Rinse them under cool water to get the juices off and to thaw them. They won’t color your batter this way!
I made 12 muffins and two mini loaves. I would actually fill the 12 muffin tins more and let these be slightly larger muffins. Due to the whole wheat they will not rise to the extent that a white flour muffin would.
Make sure that you use muffin liners or greased tins, because they have no grease in them at all, they will stick! I would personally use greased tins, they came out so crisp and beautiful.
They would make a perfect 8 mini loaves as well. Bake the muffins 15-20 minutes until they are golden brown. The loaves take 20-25 minutes.
These are a dense, crunchy, lovely hearty muffin. I canvassed my work girls for opinions on sweetness and it was determined they are just right. They are supposed to be healthy and not a sweeth tooth kinda muffin.
And my kids eat them just the way they are, hallelujah!
These are as close to the “whole grain” muffins you buy at coffee shops as you can get. Except they are much healthier.
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Nine Grain Blueberry Muffins
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Total Time
- 30 minutes
- Karlynn Johnston
- 1 3/4 cups whole wheat flour
- 1/2 cup 8 or 9 grain cereal
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1 egg
- 2 1/2 tablespoons fine molasses
- 1/3 cup apple sauce
- 1 cup milk
- 1 1/2 teaspoons vanilla
- 1 cup blueberries
- Kick the tires and light the fires to 375 degrees.
- Sift your dry ingredients together in a bowl.
- Whisk together your wet ingredients. You need to make sure you are using fancy molasses for the sweetness it has.
- Make a well in the dry ingredients and pour in the wet ingredients.
- Mix gently until just almost there …. little bits of flour are still showing….then add in the blueberries. I used frozen wild blueberries, which are smaller and don’t sink. Rinse them under cool water to get the juices off and to thaw them. They won’t color your batter this way!
- Bake the muffins 15-20 minutes until they are golden brown. The loaves take 20-25 minutes.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.