Multigrain Cranberry Muffins

Recipe Ingredients

1 cup	237ml	Milk
3 tablespoons	45ml	Vegetable oil
1 cup	40g / 1.4oz	Uncooked multigrain cereal (such as
		Bob's Red Mill 8-Grain Wheat-Free or
		10-Grain)
1 3/4 cups	109g / 3.8oz	Unbleached flour
3/4 teaspoon	3.8ml	Salt
1 1/4 teaspoons	6.3ml	Baking powder
1/4 teaspoon	1.3ml	Ground mace - (generous)
2 teaspoons	10ml	Vanilla
2/3 cup	106g / 3.7oz	Brown sugar - (packed)
1		Egg
1 cup	93g / 3.3oz	Dried cranberries - see * Note
		Raw sugar - for garnish
		(or coarse-grained colored sugar)

Recipe Instructions

* Note: If using fresh or frozen-and-thawed cranberries, use 2 cups cranberries and increase sugar to 1 cup.

Preheat oven to 400 degrees. Generously grease 12 large (2 3/4-inch) muffin cups.

In a large microsafe measure, heat milk and oil until very warm, 60 to 90 seconds. Stir in multigrain cereal; let stand 10 to 15 minutes.

In a large bowl, mix together flour, salt, baking powder and mace.

Stir vanilla, brown sugar and egg into cereal mixture. Add to flour mixture; stir until almost moistened. Stir in cranberries, but do not overbeat.

Scoop into muffin tins. Sprinkle with raw or colored sugar. Bake in lower third of oven for 15 minutes or until done. Let cool in pans for 5 to 8 minutes, then remove to racks to cool completely.

Yield: 12 muffins.

To make ahead: Flash-freeze muffins by arranging with space between them on a freezer-safe tray. After freezing about 1 hour, seal in plastic zipper bags. Wrap frozen muffins airtight, with instructions to serve warm.

Source:
St. Louis Post-Dispatch - 11-09-1998 - By Jack and Mary Billings

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