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Ruthie's 10 Grain Muffins

Ruthie's 10 Grain Muffins


Step 1

Mix 10 Grain Cereal and milk; allow to stand for 10 minutes while preheating oven and assembling other ingredients; cream sugar, margarine, and egg together. Add dry ingredients and milk mixture. Stir only until mixed.

Step 2

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

Makes 12 muffins.



Products Used in this Recipe

10 Grain Hot Cereal

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Baking Aids
Cane Sugar

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Flours & Meals
Unbleached White All Purpose Flour

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Gluten Free
Baking Powder

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Gluten Free
Baking Soda

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Ratings & Comments (5)

5 Stars  100%  5
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


5 Reviews

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ASM August 11, 2012
These muffins are a family favorite. They provide whole-grain goodness, including a cornmeal crunch that we have always
loved. The muffins are lightly sweetened, and taste great all by themselves, but the addition of a sweetened butter or freshly-made jam enhances their flavor.
Annie May 29, 2013
I made these muffins for the first time and they are delicious! I added blueberries to some of the muffins and it is very yummy. I am glad I found this recipe!
Lee-Ann January 9, 2015
These muffins are wonderful. Use mashed banana's, apple sauce or plain yogurt in place of the milk. Throw in some blue berries, chopped nuts or raisins. My family loves them.
cybercat919 February 13, 2015
I have made these twice. I added raisins and walnuts both times, the raisins were soaked briefly to rehydrate them. The muffins were absolutely delicious. However, they were a bit dry and crumbly. I followed the recipe exactly...exactly. So what went wrong?? Thanks
Bob's Red Mill February 23, 2015
To increase moisture and binding properties of our Ruthie’s 10 Grain Muffins, add 1 additional egg. The egg whites will assist in binding and the egg yolk will add moisture.

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