Rider Muffins

A nutritious, delicious start to next Sundays Grey Cup Festivities.



       These are so good. Created this recipe by combining my favorite ingredients from a few favorite recipes. The result …. delicious.  Our Saskatchewan Rough Riders were about to begin the Western Final at the time and with a win, sending them to the Grey Cup in their home stadium on Sunday I could not think of a better name for them.  These muffins will be a nutritious, delicious start to your Grey Cup Festivities next Sunday or a great way to get you out the door for work Monday morning.
What an exciting week for football fans from Saskatchewan and across the country.  Congratulations not only to our Riders but to Hamilton Tiger Cats as well on being the Eastern Champs, making for an exciting Grey Cup Final.

Accessories:  Stainless Bowl with Roller/Scraper and Plastic Bowl with Balloon whips

Quantity: 30 Muffins
Preheat oven to 375 degrees

In Stainless Bowl mix together dry list of ingredients:

  • 3 1/4 cup Whole Wheat Flour
  • 1 cup Wheat Germ
  • 1 cup Raw Sunflower Seeds
  • 1 cup Raisins
  •  1/4 Cup  Flax Seeds (cracked)
  • 1/2 Cup Brown Sugar
  •  1 Tbsp. Baking Powder
  • 2 Tsp. Cinnamon
  • 1 Tsp. Ginger
  • 1/2 Tsp. Baking Soda
  • 1/4 Tsp. Salt
  • ….
  • ….
  • 2 Eggs
  • 2/3 cup Honey
  • 1 Cup Greek Yogurt
  • 1/2 Cup Melted Butter
  • 1/2 Cup Whipping Cream
  • 1 1/2 Cup Milk
    2013.11.18 rider muffins raw*** Can substitute with white flour but increase amount slightly. 
    ***Can use all milk instead of cream but will not be as light.


Mix dry ingredients together in Stainless bowl till well blended.  With your hand move scraper in and out to really blend well.  Remove from base and place plastic bowl on.  Add the whipping cream and whip till just slightly stiff add eggs and whip again till thickens slightly.  Add remaining moist ingredients mix on low speed till blended.  Return Stainless bowl to base. With speed on very low, slowly pour liquid ingredients into dry mixing just till moist.  Overmixing will result in heavy muffins.   Pour into lined muffin tins and bake 20 – 25 minutes till tops are firm and edges starting to brown.

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