cook like james

7 Grain Cereal Muffins

1 cups unbleached all-purpose flour (10 ounces)

1 cup whole wheat flour

1/2 cup Arrowhead Mills Organic 7 grain hot cereal

1 1/2 teaspoons baking powder 

1 teaspoon baking soda 

1 tsp. cinnamon

½ tsp freshly grated nutmeg

1/2 teaspoon table salt 

2 large eggs 

3/4 cup granulated sugar (5 1/4 ounces)

8 tablespoons unsalted butter (1 stick), melted

3/4 cup sour cream 

1/2 cup milk 

Instructions

1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.

2. Whisk flours, cereal, baking powder, baking soda, spices, and salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Do not level or flatten surface of mounds.

3. Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm