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
THREE-GRAIN MUFFINS
"A new neighbor brought me a batch of this muffin mix," relates Dorothy Collins of Winnsboro, Texas. "I was pleasantly surprised at how well it kept in the fridge and what delicious, moist muffins it created."
Provided by Taste of Home
Time 30m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine oats, Shredded Wheat and bran. Add buttermilk, water, oil and eggs; stir for 1 minute. Stir in brown sugar. Combine flour, baking soda and salt; add to the cereal mixture until blended. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
Nutrition Facts : Calories 166 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.
THREE GRAIN MUFFINS (W/ GRAPE NUTS CEREAL)
Haven't tried these but got the recipe from my mom, who says they're wonderful...Update. They are wonderful. Made them last night and we've already eaten half of them. Great for breakfast...They will keep you full until lunch.
Provided by brunettebaker
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix flour, cornmeal, sugar, baking powder, salt and cinnamon together. Set aside.
- Combine Grape nuts, oats and milk. Let stand 3 minutes. Add oil and egg to cereal mixture.Then add to flour mixture. Stir enough to moisten flour. Batter will be thick.
- Spoon into greased or paper-lined muffins cups, 3/4 full. Mix topping ingredients together and top muffins before baking.
- Bake at 450 for 15 minutes.
Nutrition Facts : Calories 264.6, Fat 10, SaturatedFat 2.9, Cholesterol 25.6, Sodium 358.7, Carbohydrate 41.1, Fiber 2.6, Sugar 14.4, Protein 5
THREE GRAIN MUFFINS
Number Of Ingredients 15
Steps:
- 1. Stir together flours, oat bran, baking powder, baking soda, salt, millet and sunflower seeds. Set aside.2. In large mixing bowl, combine KELLOGG'S SPECIAL K cereal, sugar, applesauce, egg whites, oil, molasses and almonds. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 18 minutes or until golden brown. Serve warm.
Nutrition Facts : Nutritional Facts Serves
MULTIGRAIN MUFFINS
My husband and I love including grains in our diet. The cornmeal and oats in these muffins gave them an interesting texture, which I hope you'll enjoy as much as we do. -Peggy Corcoran of Apex, North Carolina
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first eight ingredients. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in walnuts and raisins., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 107mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 4g protein.
HEARTY WHOLE GRAIN MUFFINS
These muffins are delicious. My very, very picky son loves them for breakfast and doesn't even realize they are full of good things for him. You can easily substitute the grains in the recipe for whatever you prefer or have on hand.
Provided by babooleena
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 18
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
- Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
- Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 30.7 g, Cholesterol 0.7 mg, Fat 4.5 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 253.5 mg, Sugar 16 g
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