• Preparation Time 25 minutes
  • Baking Time 20 minutes
  • Makes 12 muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Muffins
  • 1 1/4 cups water
  • 1/3 cup Red River® Hot Cereal, cooked
  • 1/3 cup Crisco® Canola or Vegetable Oil
  • ¾ cup plain yogurt or buttermilk
  • ½ cup packed brown sugar
  • ½ cup honey
  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • ½ cup Robin Hood Oats
  • 1 ½ tsp cinnamon
  • 1 tsp baking powder, baking soda; each
  • ¼ tsp salt
  • 1 ½ cups blueberries
  • Topping
  • ¾ cup Robin Hood Oats
  • ¼ cup Robin Hood® Original All Purpose Flour
  • ¼ cup sliced almonds
  • 2 tbsp Crisco Canola or Vegetable Oil
  • 2 tbsp honey
  • ½ tsp cinnamon
  • 1 egg

Serving Size: 12 muffins


Serving Size: 12 muffins

  • Preheat oven to 400ºF (200ºC). Line 12 muffin cups with paper liners.
  • 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.
  • 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.
  • Topping: Combine, in a small bowl, ingredients for topping.
  • Pour batter in prepared muffin cups. Sprinkle topping over batter.
  • 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.


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