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Multigrain Muffins. An Auntie Crae’s Bakery recipe!

Multigrain Muffins. An Auntie Crae’s Bakery recipe! A super easy, mix and bake recipe that’s adaptable to many different flavours.

Multigrain Muffins. Close up of one muffin cooling with the others on a wire rack

Multigrain Muffins. An Auntie Crae’s Bakery recipe!

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.

Multigrain Muffins photo of a muffin broken in half to show interior

Multigrain Muffins. An Auntie Crae’s Bakery recipe!

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.

Multigrain muffins cooling on a wire rack

Waiting for them to cool is the hardest part.

Janet had previously provided recipes for several of her cookie recipes like the totally addictive Plantation Chews and Spouse’s favourite Ginger Sugar Cookies.

Multigrain Muffins. An Auntie Crae's Bakery recipe!

Multigrain Muffins. An Auntie Crae’s Bakery recipe!

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.

Muffin batter in muffin pan ready for the oven.

Ready for the oven.

Multigrain Muffins still in the pan just out of the oven

Just out of the oven.

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!

Multigrain Muffins photo of a muffin with butter dpread on hald with tea service in the background

Update.

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.

Image of 12 grain cereal on a white background.

12 grain cereal

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.

How to Measure Flour Correctly. Two photo collage showing the weight of a cup of flour measured two different ways.

How you measure flour is important. It can result in mis-measurement of up to 34%.

Love a great muffin recipe?

We’ve put together a collection of our Top 25 Fan Favourite Muffin Recipes. You may be surprised to see which delicious, wholesome muffin hit the #1 spot!

Best Muffin Recipes photo collage with title text for Pinterest 

Like this Multigrain Muffin recipe?

You’ll find dozens of other great recipes like this in our Breakfast & Brunch Category and even more ideas in our Muffins, Tea Buns & Scones Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Multigrain Muffins photo with title text added for Pinterest

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Multigrain Muffins. Close up of one muffin cooling with the others on a wire rack
Yield: 12 muffins

Multigrain Muffins. An Auntie Crae's Bakery recipe!

Multigrain Muffins. An Auntie Crae's Bakery recipe ! A super easy, mix and bake recipe that's adaptable to many different flavours.

Ingredients

  • 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)

Instructions

  1. Preheat oven to 400 degrees.
  2. With whisk, combine dry ingredients
  3. whisk wet ingredients together in a separate bowl
  4. Combine wet and dry ingredients and stir only until all ingredients are incorporated.
  5. Spoon batter into lined muffin tins (or greased tins). 
  6. Bake at 400 degrees for about 25 minutes. Test them with a wooden toothpick at 20 minutes to check.

Notes

  • 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.

Nutrition Information

Yield

12

Serving Size

1

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.

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Alison

Saturday 29th of August 2020

I used the 12 grain cereal from Bulk Barn. I will be using that in many things now! Great inspiration here. (I wonder if Alpen cereal might work? More things to try!) My batter was quite thick, so I would recommend adding the additional liquid as suggested in the notes. I chose not to, and the resulting muffin is a little dry and heavy. I might also consider just reducing the amount of cereal and sugar a bit for my own taste. Good though!

Deb M.

Saturday 22nd of August 2020

I missed out on Auntie Crae’s Bakery and have never visited St.Johns. Thanks for sharing the recipes and I hope more get shared. Love the Tim Horton’s recipes (miss the old favourites) on the site. Barry, you are not helping my weight loss program. I love the retro-recipes! Keep up the great job :-)

Wendy

Saturday 22nd of August 2020

Hi Barry I'm in the UK and have followed you for while now, your recipes always work (even though I convert to grams) many others don't! If I want to use this just as a reliable base, do I have to replace the cereal with just my add Ins or will the proportions be wrong? Many thanks and please keep on bloggin'

Barry C. Parsons

Monday 24th of August 2020

substitute 120 g of berries or whatever addins you are using. Revisit the recipe as well, we have tweaked it a little.

janehainsworth

Saturday 22nd of August 2020

For bakers living in the US, "Bob's Red Mill" brand makes a seven grain cereal that should work. That brand is widely available.

Trudy Dollman

Saturday 22nd of August 2020

Can I use any other oil as I do not use canola oil

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