I adapted this recipe from a cookbook the lovely Emeric Harney gifted our bread efforts. You can find Good to the Grain by Kim Boyce with Amy Scattergood at the new Harney & Sons tea shop in Soho (on Broome by Crosby).
Fair warning: this recipe calls for a half cup cooked hot cereal but asks you to start with a half cup dry and cook it. What I am telling you is that you'll end up with some extra cereal. Either plan your breakfast accordingly or put it in the fridge and warm for tomorrows breakfast.
(Printable Recipe)
Yields 15 muffins
Prep time 30 minutes
Bake time 35-40 minutes
1/2 cup cracked-multigrain hot cereal (I used Bob's Red Mill 10 grain)
pinch of salt
1 cup rye flour
1 cup oat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
6 tablespoons yogurt (I used fat free French Vanilla because that's what we had around)
1/4 cup brown sugar
3 very ripe bananas
2 tablespoons unsulphured molasses
1 egg
1. Bring 1 1/2 cups of water to a boil on the stovetop.
2. Add 1/2 cup of hot cereal and pinch of salt. Whisk to avoid clumping.
3. Simmer uncovered, stirring occasionally until the cereal is tender (about 15 minutes). Cover and let sit until cool.
4. Preheat the oven to 350 and butter your muffin tins.
5. Combine the dry ingredients.
6. In a separate bowl, mix together the sugar and yogurt with a hand mixer or other electronic if you have it. Mix for about two minutes until it's really combined.
7. Add in the cereal, bananas, molasses and egg and mix thoroughly (about one more minute).
8. Add dry ingredients and continue to mix.
9. Fill muffin tins to the rim for a nice dome top. Optional: Sprinkle with wheat germ and sugar in the raw. And, about halfway through filling add chopped pecans to the batter and on on top for some plain some banana-pecan cereal muffins!
10. Bake for 35-40 minutes turning halfway through for even baking.
Delicious warm from the oven! I am eating one as I type with one hand..
That one.
Happy Snow Day!
Sarah
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