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12 Honey Multigrain Muffins A blend of oats, berries, honey and yogurt: Wholesome goodness for everyday. Prep Time: 25 minutes | Baking Time: 20 minutes | Makes: 12 muffins | Freezing: excellent Muffins 1 ¼ cups (300 mL) water 1 / 3 cup (75 mL) Red River ® Hot Cereal 1 egg 1 / 3 cup (75 mL) Crisco ® Canola or Vegetable Oil ¾ cup (175 mL) plain yogurt or buttermilk ½ cup (125 mL) packed brown sugar ½ cup (125 mL) honey 1 ½ cups (375 mL) Robin Hood ® Nutri™ Flour Blend ½ cup (125 mL) Robin Hood Oats 1 ½ tsp (7 mL) cinnamon 1 tsp (5 mL) baking powder, baking soda; each ¼ tsp (1 mL) salt 1 ½ cups (375 mL) Europe's Best ® Wild Woodland Blueberries, frozen or fresh berries Topping ¾ cup (175 mL) Robin Hood Oats ¼ cup (50 mL) Robin Hood Nutri Flour Blend ¼ cup (50 mL) sliced almonds 2 tbsp (30 mL) Crisco Canola or Vegetable Oil 2 tbsp (30 mL) honey ½ tsp (2 mL) cinnamon 1. Muffins: In a medium saucepan, bring water to a boil and add cereal. Reduce heat to low and simmer, stirring occasionally for 10 minutes, until mixture has thickened. Cool 5 minutes. 2. Preheat oven to 400ºF (200ºC). Grease or line 12 muffin cups with paper liners. 3. In a large bowl, combine egg, oil, yogurt, sugar and honey. Add cooked cereal and then remaining dry ingredients. Stir until blended. Fold in fruit until just combined. 4. Topping: In a small bowl combine ingredients for topping. 5. Pour batter in prepared muffin cups. Sprinkle topping over batter. 6. Bake in preheated oven 18-20 minutes until golden brown and toothpick inserted in centre of muffin comes out clean. Let cool in cups, 10 minutes, then cool on wire rack. Options: Replace blueberries with same amount of apple, raspberries, strawberries or dark chocolate. Tip: • Red River ® Hot Cereal can be cooked ahead and kept in refrigerator for 2 days.

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