Rise and Shine Tropical Multigrain Muffins

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I had the best muffin a few weeks ago– a lifesaving muffin. I was on a road trip, driving through Michigan, and having a really hard time finding quick road food that was not covered in cheese, or deep-fried, or both. I stopped at a little diner and the sign at the front advertised “Rise and Shine Bran Muffins” packed with pineapple chunks, apples and raisins, and it was like someone turned on the sun in the middle of the night. Night and day, muffin, you are the one . . . . Now that it’s getting even darker and colder outside, I’ve been thinking about this muffin. And a tropical beach. But I digress…. I thought, ‘I can make that muffin! I’ll focus on the tropical flavors, and add a little texture with Hodgson Mill Multi Grain Cereal with Flaxseed and Soy.’

Ingredients

Directions

Preheat oven to 400o F. Line 12 muffin cups with paper liners, or grease muffin cups.

Mix dry ingredients in one bowl, except nuts. Blend wet ingredients in another bowl. Add wet ingredients to the dry mixture and mix just until blended and there are no dry pieces. Do not over mix; batter will be thick. Gently fold in nuts, if using.

Spoon into prepared muffin cups. Sprinkle with cinnamon. Bake 20-22 minutes or until golden brown.

Note:  Keep in sealed container in cool place for up to 3 days.



Makes 12 muffins. Print this Recipe

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