Multigrain Muffins. An Auntie Crae’s Bakery recipe! A super easy, mix and bake recipe that’s adaptable to many different flavours.
Just this week I got an email from a regular reader of Rock Recipes who was looking for a very specific muffin recipe. It was indeed, a muffin she had enjoyed many times at the now closed, venerable Auntie Crae’s Bakery here in St. John’s.
She described them as a plain muffin with different grains added. She even remembered that they were made on Wednesdays at the old Churchill Square location, so she must have been very fond of them.
I reached out to Janet Kelly, the now retired former owner of Auntie Crae’s, to see if she was willing to share the recipe with our audience.
Janet promised to go through her old recipes and send it to me, in a scaled down version. The original bakery recipe was huge, making gallons of batter!
True to her word, I received an email from her the next morning and immediately set out to bake them.
Janet tells me that this simple recipe, minus the multigrain cereal, was a base used at Auntie Crae’s for lots of different kinds of muffins sold there. Just stir in blueberries or partridgeberries for berry muffins for example.
So feel free to use this recipe as a base to make your own designer version. With fall coming up, I may try an apple and spice version!
Several people have asked what kind of cereal is right for this recipe. The answer is many kinds/brands, but it should be whole grains or whole grains & seeds, the latter is probably more flavourful. This is the kind of cereal that is normally cooked like porridge or oatmeal.
Next time I am going to try it with this mix from Bulk Barn.
Measuring flour correctly.
Be careful not to over measure the flour in this recipe. It is easy to over measure flour for any recipe by as much as 30% or more as you can see in the photo below. Both are one cup of flour but one weighs much more. Read more on how to avoid this common baking pitfall in our post on How to Measure Flour Correctly.
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Multigrain Muffins. An Auntie Crae's Bakery recipe ! A super easy, mix and bake recipe that's adaptable to many different flavours.
- 1/2 cup white sugar
- 2 cups + 2 tbsp flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup buttermilk (see note)
- 1 large or extra large egg.
- 1/2 cup canola oil
- 1/2 tsp vanilla extract
- 1 1/4 cups 12 grain cereal or Red River Cereal (see note)
- Preheat oven to 400 degrees.
- With whisk, combine dry ingredients
- whisk wet ingredients together in a separate bowl
- Combine wet and dry ingredients and stir only until all ingredients are incorporated.
- Spoon batter into lined muffin tins (or greased tins).
- Bake at 400 degrees for about 25 minutes. Test them with a wooden toothpick at 20 minutes to check.
- I had 5 grain cereal on hand so that is what I used for this batch. Try to get as many mixed grains in the cereal you choose. See update on cereal to use in the post above.
- The cereals used will vary and so will their effect on the recipe. If you find the grains absorb too much moisture after making your first batch, I'd suggest using another 1/4 cup of milk the next time you make them.
Amount Per Serving Calories 273Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 1mgSodium 347mgCarbohydrates 46gFiber 3gSugar 10gProtein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.