Saturday, January 21, 2012

Sunnyboy Muffins

These are good hardy muffins that we love for breakfast or any time of day when we feel like a nutritious snack. We have them with butter and strawberry jam. Delicious! I also freeze the extras and then put them in the microwave for 30 seconds and then I can enjoy them days or weeks later. 
In Canada there is a grain cereal called Sunnyboy Cereal which is used to make a hardy porridge like breakfast. It contains cracked wheat, rye and flax and it is what I traditionally used in this recipe but now that I am living in the US I had to find something else to make do. In the bulk section of the grocery store I found a 9 grain cereal that is a great substitute. Hopefully you can find something in your area to use too.

1/2 cup sugar
2 Tbsp butter
1 egg
1 cup sour milk OR 2 Tbsp vinegar + milk to  equal 1 cup
1 tsp baking soda
1/2 tsp salt
1 cup mixed cracked grain cereal
1 cup flour

Preheat oven to 375F and grease muffin tins.

Cream together sugar, butter and egg.

Dissolve baking soda in milk. Be sure to use a bowl or measuring cup large enough for the mixture to grow and not overflow. Add to sugar, butter, egg mixture.

Stir in last 3 dry ingredients.

Fill muffin tins 3/4 full (these muffins never raise very much for me) and bake in hot oven for 25 minutes.

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