Multigrain Muffins

This is another recipe from 52 Weeks of Proven Recipes for Picky Eaters. I had actually made some 10-grain hot cereal for breakfast the other day and surprisingly Riley liked it--but Camden not so much. So I thought maybe muffin-form would make all the difference. And you know what? It did :) A good lesson for all of us--if the kids aren't eating it, make it into a muffin.

Multigrain Muffins
1 cup 10-grain hot cereal, such as Bob's Red Mill(TM)
1 1/4 cup buttermilk
1/2 cup sugar
1 egg
1/3 cup butter
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup all-purpose flour

1. Preheat oven to 400 degrees. Grease a standard muffin pan.
2. In a medium bowl, combine the 10-grain cereal and buttermilk and let stand for 10 minutes.
3. In a separate bowl, cream sugar, egg, and butter together until light and fluffy. Add dry ingredients and milk mixture to creamed mixture. Stir only until just mixed.
4. Spoon into greased muffin pan. Bake for 15 minutes.
Makes 12 muffins