6 Grain Muffins

Ruthie’s 6 Grain Muffins

by Cassidy Stockton in Featured Articles, Recipes

Lazy Saturday? Why not whip up a batch of these delicious, healthy muffins? Using a granular cereal gives these muffins a bit of bite while adding a beautiful flavor—not to mention the nutritional boost! Balancing the whole grains in the cereal by using white flour, keeps them light and delicious. Swap out the white flour for whole wheat pastry flour if you want a dense, whole grain muffin. If you don’t have our 6 Grain Cereal on hand, any whole grain granular cereal (like our Mighty Tasty or 10 Grain Hot Cereal) will do in a pinch.

6 Grain Muffins Whole Grain

Ruthie’s 6 Grain Muffins

  •     1 cup Org 6 Grain Right Stuff Cereal
  •     1-1/2 cups Sour Milk or Buttermilk
  •     1/2 cup Sugar
  •     1/3 cup Butter, soft (about 5 Tbsp)
  •     1 Egg
  •     1 cup Unbleached White Flour
  •     1 tsp Sea Salt
  •     1 tsp Baking Powder
  •     1 tsp Baking Soda


Step 1

Mix cereal and milk; allow to stand for 10 minutes while preheating oven to 400°F and assembling other ingredients. Grease a 12 serving muffin pan or line pan with paper liners.

Step 2

Combine and sift dry ingredients. Cream sugar, butter and egg together. Add dry ingredients and milk with cereal to butter mixture. Stir only until mixed.

Step 3

Spoon into prepared muffin pan. Bake at 400°F for 15 minutes.

Makes 12 muffins.

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Cassidy Stockton Google: Cassidy Stockton
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5 Responses to “Ruthie’s 6 Grain Muffins”

  1. This is not a good recipe at all. I tried it with the 10-grain cereal and followed all directions closely, and in the final product, the grains were under-cooked, making them crunchy. The muffins are also too salty. I added some blueberries and one mashed banana but they could not save these muffins. The cereal itself is also highly unappealing. Very disappointing, I’m sorry to say!

  2. I made these, they are really good! Perfect for the homemade blackberry jelly my wife whipped up. Anybody calculate the nutrition information yet? Calories and protein per muffin would be nice to know.

    • Kyle,

      Nutrition Facts for this recipe are: Per muffin (recipe makes 12): Calories: 140, Calories from Fat: 60, Total Fat: 7g, Saturated Fat: 3.5g, Trans fat: 0g, Cholesterol: 30mg, Sodium: 340mg, Total Carbohydrates: 29g, Dietary Fiber: 2g, Sugars: 10g, Protein 5g.

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