Honey Multigrain Muffins | Recipes

Honey Multigrain Muffins

(12) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins

Start your morning with these mouth-watering muffins. They’re made with a delicious blend of oats, berries, honey and yogurt.



1 ¼ cups 300 mL water
1/3 cup 75 mL Red River® Hot Cereal, cooked
1/3 cup 75 mL Crisco® Canola or Vegetable Oil
1 egg
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™ Omega-3 & Fibre
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 blueberries


¾ cup 175 mL Robin Hood Oats
¼ cup 50 mL Robin Hood Nutri Flour Blend Omega-3 & Fibre
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. Preheat oven to 400ºF (200ºC). Line 12 muffin cups with paper liners.
  2. Muffins: Bring water to a boil in a medium saucepan, add cereal. Reduce heat to low and simmer, stirring occasionally for 10 minutes, until mixture has thickened. Cool 5 minutes.
  3. Combine, in a large bowl, 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: Combine, in a small bowl, ingredients for topping.
  5. Pour batter in prepared muffin cups. Sprinkle topping over batter.
  6. Bake in preheated oven 18 to 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.


  • Replace blueberries with same amount of apple, raspberries, strawberries or dark chocolate.
  • Red River Hot Cereal can be cooked ahead and kept in refrigerator for 2 days.

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