Polly’s Cran-Apple Multi-Grain Breakfast Muffins

“The grated apple in these muffins make them really moist and sweet and delicious. Combined with plump dried cranberries, these muffins are really good with the Ancient Grains of quinoa, amaranth, and flax seeds, which have plenty of fiber. It just so happens that they’re good for you and delicious.
I’m going to make these all the time and have them in the morning after I have my morning coffee. You can serve these with an egg if you like, some fresh fruit, or Greek yogurt. I think you’ll find they’re going to become a family favorite. I know they are around my house.” – Polly Motzko



1 cup boiling water

1 cup dried cranberries

3 tablespoons Trader Joe’s Ancient grain super seed mix

1/2 cup Quaker multigrain hot cereal

2 eggs beaten

3 3/4 cups of the Light Whole Grain Quick Bread & Muffin Mix

1/2 cup 1% milk

One teaspoon pure vanilla extract

1/2 cup grated Apple


Pour boiling water over cranberries in a medium sized bowl, and let sit for about 5 minutes to cool slightly.

Mix in the dry ingredients with the wet and add in the milk to form a thick batter.

Once the boiling water is cooled add the swelled up cranberries, with the water to the batter in the bowl and then mix again.

Recipe and digital photography by Paulette Motzko

Copyright May 2016 7:46 a.m.
May 9th, 2016, 12:28 p.m.
Adapted by Paulette Motzko from Date-Nut Bread from More Make-A-Mix Cook Book by Harward, Eliason, and Westover.