These muffins were developed by
Full Bloom Baking Company for the pilot
Universal Breakfast program in the Berkeley Unified School District. The muffins are healthful, delicious, and nutritious and are a great component for breakfast. Serve them with your child's favorite flavored yogurt, and breakfast will surely be a hit. They freeze well - in fact, freezing is preferable to refrigeration if you want to save them for more than a couple of days, as it locks moisture in while refrigeration dries food out.
Ingredients:1/2 cup 12-grain cereal (10-grain cereal works too)
1 cup boiling water
1/2 cup dates, chopped
1 tspn salt
1/4 cup honey
2 tbsp maple syrup
1 egg
1/4 cup canola oil
1/2 cup buttermilk
1 cup whole wheat flour
2 tspn baking powder
1 tspn baking soda
1 tspn cinnamon
1 cup chopped raw mixed seeds and nuts, such as pumpkin, sesame, flax, sunflower, walnuts, cashews
Preparation- Combine the 12-grain cereal, boiling water, chopped dates, and salt and soak for 8 hours.
- Preheat the oven to 350 degrees Fahrenheit and prepare the mini muffin pan with either cooking spray or paper liners.
- In a small bowl combine the honey, maple syrup, egg, oil, and buttermilk and set aside.
- In a medium bowl combine the flour, baking powder, baking soda, and cinnamon and mix well.
- Mix the cereal mixture from the night before with the mixed wet ingredients, then add it to the mixed dry ingredients, stirring until just combined.
- Bake approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
Recipe courtesy of Laura C. Martin and Chef Ann Cooper Green Market Baking Book [
review]
United States
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