9 Grain Buttermilk Muffins

1 c. THRIVE Sugar

1/2 c. butter, softened

8 Tbsp. water

¼ c. THRIVE Whole Egg Powder

1 c. THRIVE 9 Grain Cracked Cereal-blended to a powder

1 1/2 c. THRIVE White Flour

2 tsp. THRIVE Baking Soda

½ c. + 1 Tbsp. buttermilk (1 Tbsp. + 2 tsp. THRIVE Powdered Milk + ½ c. water) + 1 ½ tsp. vinegar

In a mixing bowl, cream the sugar and butter together with an electric mixer; beat in the water. When thoroughly mixed, add egg powder and beat one minute more.

In a separate bowl, sift the 9 grain cereal powder, flour and baking soda. Add the flour mixture and buttermilk to the first mixture; mix at low speed until smooth. (To avoid lumps in the batter, add the dry and wet ingredients alternately, in small amounts beginning and ending with the flour mixture.)

Preheat oven to 375°. Let batter rest in mixing bowl while oven preheats.

Grease muffin tins with cooking spray or use paper baking cups. Fill each cup 2/3 full of batter.

Bake 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry.

Recipe yields 12 standard-size muffins, or six jumbo-size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.

Optional: You can also make these as a spice muffin by adding ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the batter and topping with the nut mixture listed below.

Nut Topping:

½ c. THRIVE Sugar

1 c. walnuts (finely chopped)

½ tsp. cinnamon

¼ tsp. nutmeg