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A close up of Super Berry 10 Grain Muffins

Disclosure: This is a sponsored post, but as always my opinions are 100% my own.

I’m a carbs-lover. I love breakfast breads–biscuits, bagels, scones, croissants, muffins–in a really serious way. I realize that my waistline doesn’t love me loading up on my favorite carbs, but with these Super Berry 10 Grain Muffins I maybe feel just a little less guilty! These hearty and healthy muffins are baked using Bob’s Red Mill 10 Grain Hot Cereal and Made in Nature Super Berry Fusion, a blend of organic dried tart cherries, blueberries, goji berries, cranberries, raisins, and pepito seeds.

A close up of Super Berry 10 Grain Muffins

The best part of these muffins is that you can bake up a fresh dozen in just 30 minutes. If a dozen is more than your family can eat, these muffins freeze really well in ziplock bags. Just pop a frozen muffin in the microwave for about 20 seconds for a hot, quick breakfast-on-the-go…with no guilt!

A close up of Super Berry 10 Grain Muffins

A close up of Super Berry 10 Grain Muffins

A close up of Super Berry 10 Grain Muffins

Super Berry 10 Grain Muffins

Super Berry 10 Grain Muffins. Hearty and healthy muffins from Bob's Red Mill 10 Grain Hot Cereal and Made in Nature Super Berry Fusion.
4.15 from 14 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Bread
Cuisine American
Servings 1 dozen
Calories 276 kcal

Ingredients
  

  • 1 cup Bob's Red Mill 10 Grain Hot Cereal
  • 1-1/4 cups lowfat buttermilk
  • 1/2 cup sugar
  • 1/3 cup butter softened
  • 1 egg
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup Super Berries
  • 1/4 cup pecans chopped
  • Turbinado sugar

Instructions
 

  • Preheat oven to 400 degrees. Spray muffin tin with cooking spray.
  • Stir together cereal and buttermilk and let stand for 10 minutes.
  • Cream together sugar and butter. Stir in egg, then add dry ingredients, mixing just until incorporated. Fold in berries and nuts.
  • Spoon into prepared muffin pan. Sprinkle top of each muffin with about 1/2 teaspoon Turbinado sugar.
  • Bake for 15 minutes. Serve immediately or freeze in ziplock bags. Reheat frozen muffin in microwave for about 20 seconds for a quick breakfast.

Notes

Recipe adapted from Bob's Red Mill

Nutrition

Serving: 1ServingsCalories: 276kcalCarbohydrates: 47gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 30mgSodium: 417mgFiber: 4gSugar: 11g

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword berry, muffins
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4 Comments

  1. Pingback: Zapwater Blog – ZAP Bites: Are You #HotforBreakfast?
  2. I love the idea of baking with the Bob’s 10 grain cereal! I don’t know why I haven’t done anything like it before. Baking with oatmeal is common place. I am going to expand my horizons starting with these muffins as a hearty and delicious breakfast! Thanks, Sheila!

    1. The Red Mills 10 grain cereal is what I give my 10 year old for porridge in the morning, mixed with nutritious yeast and doy powder for more protein. That’s what I used for this recipe. I also eliminated the white sugar with 6 packets of Splenda and 3 tablespoons of maple syrup (I’m diabetic) and used toasted almonds I had on hand (toasting them before adding), instead of pecans, with 2 tablespoons extra buttermilk. They came out great!

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