Multigrain Morning Muffins

• 1 cup 7 Grain Cereal
• 1-1/4 cup Rice Milk (or Other Non Dairy Beverage)
• 1/4 cups Expeller Pressed Oil (or Sub Applesauce)
• 1 cup Unbleached White Flour
• 1/2 cups Maple Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Fresh Or Dried Fruit

1. Preheat your oven to 500
2. In a small bowl, pour the warmed rice milk over the cereal mix and let it sit for 10 minutes. Add the oil and stir.
3. In another bowl, mix the flour, maple sugar, baking powder and salt. Pour the wet mix into the dry mix and stir until just mixed.
4. Add the fruit. If you are using fresh fruit, stir this very gently, just once or twice, to avoid mashing the fruit.
5. Oil your muffin pan, inside and on the top. If you're using muffin papers, just oil the top of the pan. Using a tablespoon, fill the muffin pan to the top, or even a little above. (I know this is not the usual way, but if you fill them 3/4 full, they're just sad looking) This will make about 8 muffins.
6. Turn you oven down to 400 and bake for 25 - 30 minutes. Allow to cool for 20 minutes before eating...if you can.

cereal, milk, ubc, flour, maple sugar, baking powder, salt

Taken from tastykitchen.com/recipes/breads/multigrain-morning-muffins/ (may not work)