Mix into a bowl: 1 cup Bob’s Red Mill 10-Grain Hot Cereal plus 1 1/4 cup buttermil (I use the reduced fat version and its fine). Let sit in one bowl while you assemble other ingredients in another bowl, namely:
1 egg
1 cup whole dates blended/ chopped finely (this substitutes for sugar)
1 cup of whole ground flaxseed (substitutes for oil)
1/4 cup of canola oil (optional – this prevents the paper from sticking on the muffins and gives a richer mouthfeel – and you can omit, just expect a bit of sticking with the paper)
1 cup flour
1 tsp each of salt, baking powder, baking soda
At this point, you can get creative – in a couple of the last batches I’ve added:
1 cup of dried cranberries
chopped peel from one navel orange
2 mashed bananas
chocolate chips
whole or chopped mixed nuts/ chopped pecans/ chopped almonds
You can also make them chocolate by adding 4-6 oz of melted dark/ baking chocolate PLUS 1/2 cup of cocoa powder – either one by itself leaves it looking chocolate but not tasting chocolate.
Then add whatever you choose from the list above to the cereal/ buttermilk mix – put in baking cups/ cupcake tray and bake at 350F for 20 mins. In my oven, I need to broil for an additional 2 or 3 minutes – I’ve experimented to get to this as each oven is slightly different.
That’s it!
