Breakfast Cereal Muffins Recipes
YOUR FAVOURITE CEREAL MUFFINS
I found this recipe many years ago in Chatelaine magazine. It is a great way to use up dry cereal. I have made it with rice krispies, Honey Bunches of Oats and granola and each time they turned out great.
Provided by Irmgard
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Grease 12 muffin cups or line with paper cups.
- In a large mixing bowl, use a fork to stir the flour with the sugar, baking powder, cinnamon, nutmeg and salt.
- Make a well in the centre.
- In a small bowl, whisk the milk with the egg and vanilla.
- Whisk in the butter.
- Peel the apple, if you wish, and coarsely chop.
- Pour the milk mixture into the centre of the dry ingredients and stir just until combined.
- Stir in the apple, raisins and cereal.
- Place the batter in the muffin cups.
- Sprinkle with extra cereal or cinnamon sugar if desired.
- Bake in the centre of the preheated oven for 25 to 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
- Remove the muffins from the pan and cool on a wire rack.
- Serve right away or place in a plastic bag and refrigerate for up to 3 days or freeze.
Nutrition Facts : Calories 200.6, Fat 6.5, SaturatedFat 3.9, Cholesterol 31.9, Sodium 249.9, Carbohydrate 32.6, Fiber 1.3, Sugar 13.6, Protein 3.6
BREAKFAST MUFFINS
Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips.
Provided by Carol Yarde
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
- Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.2 g, Cholesterol 30.3 mg, Fat 6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 3.6 g, Sodium 247.4 mg, Sugar 7.6 g
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