Sturgeon River Cereal Muffins

 

Good Morning all! Life’s been busy since the start of the new school term. Justin’s gone back to work and I’m already being hit with homework – Sigh. January, you’re such a busy month. What’s more, we are looking into buying our first home! That’s right folks, The Garneau Home Kitchen may be re-locating to a new neighbourhood! I will keep you all posted on the progress as we move forward!

I decided it was high time I made muffins out of the sturgeon river cereal from Gold Forest Grains. I’ve heard of Sunny Boy muffins before, and I figured these would be very similar and equally delicious.

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Here’s our smallest bag of sturgeon river cereal. Isn’t it cute?

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The cereal is made up of oats, buckwheat groats, cracked barley, flax and a combination of our flours. All around, it made for the perfect multi-grain base for a muffin.

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I decided to add an apple and some chopped almonds for even more texture!

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I mixed in the dry ingredients.

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And then incorporated the wet. DSC03894

I popped the batter into muffin tins, DSC03895

And baked them at 375 for about a half hour. DSC03903

They turned out pretty well, if I do say so myself. DSC03904Look at all that multigrainy apple-y goodness!

Jacquie’s Awesome Sturgeon River Cereal Muffins (Courtesy of Sunny Boy Foods)

You will need:

  • 1 egg (beaten)
  • 1 cup milk
  • 2 tbsp vegetable oil
  • ½ cup Sturgeon River Cereal
  • 1 ½ cups Whole Grain Flour
  • ⅔ cup sugar
  • 1 ½ tbsp baking powder
  • 1 apple, diced
  • 1/2 cup chopped almonds
  • 1 tbsp cinnamon

Preheat the oven to 375°C. Soak the Sunny Boy Cereal in milk for 15 to 20 minutes, or overnight in the fridge for a softer texture. Dice the apple. Roughly chop the almonds. Combine apple with dry ingredients. Add wet ingredients. Mix well.

Add the batter into a greased or lined muffin tin and bake for 25 minutes at 375°F (190°C). Allow the muffins to cool, and then enjoy.

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