Grape Nuts Muffins are a good choice for a nutritious start to your day or a healthy snack. Packed with the goodness of whole grains, fruits, and a hint of cinnamon, these cereal muffins are moist, sweet and delicious. They make a great breakfast with a cup of coffee or a glass of orange juice.
Grape Nuts Muffins are made with whole wheat flour, buttermilk, and a touch of cinnamon. Sweetened with blue agave these muffins are not only delicious but nutritious too. This easy muffin recipe is ideal for busy mornings and it would make a good addition to healthy lunches. The other good thing about this recipe is that it comes together quickly and does not require a mixer.
If you would like to try some other whole grain muffin recipes check out Apple Walnut Honey Bran Muffins and Whole Grain Kitchen Sink Muffins. You might also like Strawberry Whole Grain Pancakes. They are all great recipes for a healthy breakfast.
If you want to use your leftover grape-nuts cereal try Grape-Nut Pudding.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Grape Nuts is a popular breakfast cereal and delicious breakfast staple that was introduced in 1897 by C.W. Post, the founder of the Post Cereal Company. The cereal is made from wheat and barley, which are ground, formed into small, hard pellets, and then baked. It is known for its distinctive crunchy texture, which holds up well in milk or when used as an ingredient in recipes, like the Grape Nuts Muffins. Some other Post cereals are Honey Ohs, Raisin Bran, Waffle Crisp and Better Oats. They also make Honey Maid graham crackers and the pet food products Gravy Train and Kibbles ‘n Bits.
- Choosing the right type of apple can affect the moisture and taste of your apple breakfast muffin. Granny Smith apples offer a tart contrast to the sweetness of the muffins, while varieties like Fuji or Gala provide a sweeter, juicier bite. read about the Best Apples to Bake With.
- No buttermilk? No problem. You can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for about 5 minutes until it slightly curdles.
SPECIAL EQUIPMENT NEEDED:
- Muffin Tin: Essential for shaping and baking the muffins. Standard muffin tins have 12 cups.
- Paper Liners: Useful for lining the muffin cups to prevent sticking and for easy removal of the muffins after baking. If you prefer, you can also lightly grease the muffin cups with butter, vegetable shortening or non-stick cooking spray instead of using liners.
- Mixing Bowls: You will need two mixing bowls for this recipe. One bowl is needed for mixing the wet ingredients and another large bowl is needed for the dry ingredients and batter.
- Whisk: A whisk is useful for thoroughly combining the wet ingredients and ensuring that the egg, buttermilk, canola oil, and blue agave are well mixed.
- Spatula: A spatula is needed for folding the dry ingredients into the wet mixture and for incorporating the grated apple and currants without over mixing the batter.
- Measuring Cups and Spoons: Accurate measurements of ingredients are crucial for baking. You will need measuring cups for both liquid and dry ingredients, as well as measuring spoons for the smaller quantities of baking powder, salt, and cinnamon.
- Grater: A grater is needed to grate the apple. A box grater works well for this task, allowing you to quickly and easily prepare the apple without needing to chop it finely.
- Toothpick or Cake Tester: Used to test the doneness of the muffins. Inserting a toothpick or cake tester into the center of a muffin; if it comes out clean, the muffins are done.
- Wire Rack: After baking, it is best to cool the muffins on a wire rack to prevent them from becoming soggy. The wire rack ensures air circulation around the muffins, cooling them evenly.
SUBSTITUTIONS:
- Using whole wheat flour adds fiber and nutrients, but for a lighter texture, you can use half whole wheat and half all-purpose flour.
- Canola oil can be replaced with any neutral-flavored oil like vegetable oil.
- Blue agave is a great natural sweetener, but you can also use honey or maple syrup if blue agave is not available. You could also substitute granulated sugar or brown sugar.
- Currants add a nice texture and a burst of flavor, but you can easily substitute them with raisins, dried cranberries, or chopped nuts for a different taste and texture.
- For a different flavor, you can use an equal amount of pumpkin pie spice as a substitute for cinnamon.
- A large pear, peeled and grated, can replace the apple for a similar texture and sweetness.
HOW TO STORE GRAPE NUTS MUFFINS:
- Grape nuts muffins stored at room temperature should last for about 2 to 3 days. After baking, allow the muffins to cool completely on a wire rack. This prevents moisture from building up inside the storage container, which can make the muffins soggy. Store the muffins in an airtight container or resealable plastic bags.
- Grape nuts muffins can be frozen for up to 3 months. Make sure the muffins are completely cool before freezing to prevent ice crystals from forming. Wrap each muffin tightly in plastic wrap, aluminum foil, or place them intp individual freezer bags. For extra protection, place the wrapped muffins in a larger freezer-safe container or resealable freezer bag.
HOW TO REHEAT GRAPE NUTS MUFFINS:
- To reheat the grape nuts muffins in the oven, preheat your oven to 350°F (175°C). Remove any plastic wrap from the muffins. Wrap the muffins in aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.
For a quick option, you can microwave the grape nuts muffins. Remove any foil or plastic wrap. Place a muffin on a microwave-safe plate and heat on high for about 30 seconds.
In a medium mixing bowl, whisk together the flour, baking powder, salt and teaspoon cinnamon. Stir in the Grape Nuts cereal.
In another large bowl, beat the egg lightly. Mix in the buttermilk, canola oil, and blue agave until well combined.
Pour the dry ingredients into the wet ingredients. Stir gently until just combined.
Stir the grated apple and currants into the batter. Make sure that they are evenly distributed.
Spoon the batter evenly among the prepared muffin cups.
Bake the muffins in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Grape Nuts Muffins
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Ingredients
- 1 large egg
- 1 cup buttermilk
- ¼ cup canola oil
- ½ cup blue agave
- 1 cup whole wheat flour
- ¾ cup Grape Nuts cereal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large apple, peeled and grated (about 1 cup)
- ½ cup currants
Instructions
Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper cupcake liners or grease the cups well with butter, vegetable shortening or cooking spray.
In a medium mixing bowl, whisk together the flour, baking powder, salt and teaspoon cinnamon. Stir in the Grape Nuts cereal. Combine well.
In another large bowl, beat the egg lightly. Mix in the buttermilk, canola oil, and blue agave until well combined.
Pour the dry ingredients into the wet ingredients. Stir gently until just combined. The batter will be somewhat lumpy.
Stir the grated apple and currants into the batter. Make sure that they are evenly distributed
Spoon batter evenly among the prepared muffin cups, filling each about ¾ full. This will be about ¼ cup of the batter per muffin.
Bake the grape nuts muffins in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your Grape Nuts muffins warm or at room temperature.
