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 CEREAL MUFFINS
Wonderful breakfast, brunch, or mid-morning snack. This recipe is very versatile. Any kind of cereal works, and you can substitute dried fruit and/or nuts for part of the cereal. If using a cooked, hot cereal like oatmeal, combine with wet ingredients instead of dry.
Provided by littleturtle
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease 12 medium sized (2 3/4" diameter) muffin cups.
- In a mixing bowl, beat egg and whisk together with oil, milk and honey.
- In a large bowl combine the dry ingredients; mixed well.
- Pour the wet ingredients into the dry and stir just until flour is moist (batter should be lumpy).
- Fill muffin cups 2/3 full with the batter, and bake for 20-25 minutes (until golden brown and a toothpick comes out clean when inserted).
- Remove from pan immediately.
Nutrition Facts : Calories 129.6, Fat 5.4, SaturatedFat 1, Cholesterol 16.9, Sodium 297.3, Carbohydrate 19, Fiber 0.3, Sugar 10.3, Protein 2
EASY ENGLISH MUFFINS
This English muffin was inspired by one served at the Model Bakery, in Napa, CA. Theirs are fried in clarified butter. I didn't actually use their recipe, since I wanted to experiment with a simpler, faster method; but if it makes you feel any better, I did cook them in clarified butter.
Provided by Chef John
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 3h34m
Yield 6
Number Of Ingredients 8
Steps:
- Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
- Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
- Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
- Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 34.5 g, Cholesterol 21.9 mg, Fat 10.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 331.8 mg, Sugar 0.2 g
TOTAL CEREAL MUFFINS
I came up with this recipe while trying to find ways to add more coconut oil, and healthy foods into my diet. What better way than a cereal muffin recipe using Total Cereal?
Provided by LisasSimpleLife
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Using a food processor, blend all ingredients except for the chocolate chips. Add in chocolate chips after blending.
- Fill 12 medium sized muffin cups with the batter, and bake for 20-25 minutes.
- Remove from pan and let cool in the fridge until ready to serve.
- Enjoy!
Nutrition Facts : Calories 79.1, Fat 5.2, SaturatedFat 4.1, Cholesterol 15.5, Sodium 333.7, Carbohydrate 7.2, Fiber 1.1, Sugar 0.1, Protein 1.8
WHOLE GRAIN CEREAL MUFFINS
Make and share this Whole Grain Cereal Muffins recipe from Food.com.
Provided by jbsbaj
Categories Breads
Time 32m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Stir together flours, baking powder, salt, and sugar.
- Measure cereal and milk into large mixing bowl. Let stand 5 minutes. Add egg and oil. Beat well.Add cranberries. Set aside.
- Add flour mixture. Stir until blended. Pour into lined muffin cups. {Spray PAM on the papers and they will not stick to the muffins].
- Bake at 400F about 17 minutes until lightly browned.
Nutrition Facts : Calories 158.2, Fat 8.6, SaturatedFat 1.7, Cholesterol 4.3, Sodium 240.6, Carbohydrate 18.3, Fiber 1, Sugar 5, Protein 2.8
RICE KRISPIES MUFFINS
This is so easy to make and yet delicious. Even tough I do not like rice crispies at all I enjoy these muffins. I was acctually looking for a recipe like this here but could not find it so i posted my recipe here. In Iceland you will hardly find a potluck where these are not one of the treats. But don't be late as they are usually gone soon. Your kids will love these! Note: You may use cornflakes or Cheerios or a mixture of these instead of rice krispies but they are in the original recipe. Chilling time is not included in preparation time. Note 2#: I am not sure if i would call it "authentic" but it is very popular in Iceland and you will most likely find it at potlucks, birthday parties or other bigger come togethers. For an authentic icelandic dessert serve http://www.recipezaar.com/Lummur-301253 with strawberries and whipped cream. But that is more like a afternoon cake than a dessert. So go for the muffins if you like :-) tship: Please DO tell me more about your daughter's project, how exciting!
Provided by Iceland
Categories Dessert
Time 20m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter, chocolate and sirop.
- Pour over the rice krispies and blend carefully.
- Put into muffin paper cups and cool for at least 4 hours.
Nutrition Facts : Calories 149.5, Fat 9.7, SaturatedFat 6, Cholesterol 10.2, Sodium 107.2, Carbohydrate 17.2, Fiber 1.9, Sugar 2.6, Protein 2.3
GLUTEN FREE CEREAL MUFFINS
My son is gluten and casein intolerant; I can't have wheat. These muffins are a great way to use up the "last bit at the bottom of the box" of GF cereal - or varieties we didn't care for. Feel free to adjust the fruit and extract/spice blends to taste. Frozen muffins can be defrosted at half power in microwave for about 3 minutes.
Provided by IrishEyes.NYC
Categories Quick Breads
Time 20m
Yield 20-24 muffins, 20-24 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400° F and line two 12-muffin cup pan with paper cups.
- In a small bowl, pour the boiling water over the raisins or dried cranberries and allow to soak for 10 minutes or until very plump; drain and set aside.
- In a large mixing bowl, combine the first eight ingredients; make a well in the center.
- In a medium bowl, whisk the milk with the egg and vanilla; add the oil and cereal. Allow to rest for 5-10 minutes or until the cereal absorbs the liquid.
- Meanwhile, mix streusel topping ingredients in a small bowl and set aside.
- Pour the milk and cereal mixture into the center of the dry ingredients and stir just until combined.
- Fold in the chopped fruit, soaked and drained raisins or cranberries and spoon batter into the prepared muffin pans, filling cups about 2/3 to 3/4 full. Top with streusel mixture, if desired.
- Bake in the center of the preheated oven for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Remove muffins from pans to wire rack and allow to cool completely.
- Serve immediately or place in zipper bag and freeze for future use.
Nutrition Facts : Calories 122, Fat 4.9, SaturatedFat 0.7, Cholesterol 12.3, Sodium 130.6, Carbohydrate 18.1, Fiber 1.1, Sugar 3.2, Protein 1.9
PEANUT BUTTER CEREAL MUFFINS
Make and share this Peanut Butter Cereal Muffins recipe from Food.com.
Provided by Harley Seashell Pri
Categories Breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Oven @ 400 degreas.
- Grease a 12-muffin muffin pan.
- Combine cereal and milk and let sit a few minutes to soften.
- Add the rest of the ingredients and mix by hand just until combined.
- Bake 25-30 minutes. Test center with knife. The knife should come out clean.
Nutrition Facts : Calories 181.1, Fat 7.4, SaturatedFat 1.9, Cholesterol 21.2, Sodium 279.8, Carbohydrate 26.5, Fiber 3.9, Sugar 8.2, Protein 6.7
APPLE CEREAL MUFFINS
This came from How To Prepare Amazing Vegetarian Breakfasts. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Grease the muffin tins and preheat the oven to 375.
- Mix the flour, baking powder, brown sugar, cinnamon and cereal flakes in a mixing bowl. Stir in the apple juice, margarine, vanilla and apple. Spoon the mixture into the greased muffin tins.
- Bake at 375 for 25-30 minutes.
Nutrition Facts : Calories 109.4, Fat 2.1, SaturatedFat 0.4, Sodium 116.2, Carbohydrate 21.5, Fiber 0.9, Sugar 10.1, Protein 1.4
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