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.


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


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.


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


I mixed in the dry ingredients.


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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