1/2cupdried berriescranberries, blueberries, cherries, or a mix
Honey Nut Butter Glaze:
3tablespoonnut buttercashew, almond, peanut
pinchsaltif using unsalted nut butter
4 to 5tablespoon.milkdepending on thickness desired
Line 18 muffin cups with paper muffin liners.
Combine 10 grain cereal and buttermilk in a bowl and let stand for 15 minutes.
Add honey, butter, and nut butter to a large mixing bowl; mix until creamy.
Beat in eggs and vanilla.
Add flour, salt, baking powder, soda and 10-grain buttermilk mixture; mix gently until combined and then fold in the dried berries.
Use a muffin scoop to divide dough between prepared muffin cups, filling about 3/4 full. Cover the trays with waxed paper and freeze until firm, about 24 hours. Remove from muffin tins and store in freezer baggies or containers in the freezer until ready to bake.
When ready to bake: Remove as many muffins as you'd like and place in a muffin tin. Heat oven to 375 degrees.
For Streusel Topping:
Mix all streusel ingredients together and divide between 6 muffins using a tablespoon. Press down on the nuts to help them stick to the frozen dough.
Bake frozen muffins 22-25 minutes, until browned and a toothpick inserted comes out clean.
For Honey Nut Butter Glaze:
Mix all ingredients until pourable and drizzle onto warm muffins.
*Or add 1 teaspoon vinegar to 1 cup milk to imitate buttermilk.Nutrition calculated with both toppings.