Ingredients
-
1
-
1/4
-
1/2
-
1/4
-
1
-
1/4
-
3
-
1
-
2
-
-
-
-
-
-
Directions
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.,Great way to use up cereals before they stale…and a quick breakfast option! I like to send my husband out the door with a muffin each morning, otherwise he won’t eat.
Mine were a little flat, but used a very granola-style cereal, so should have used more flour. I added a handful of blackberries to add some fresh fruit, and upped the sweeteners a little. I think the recipe could only be improved by adding some general guidelines for various types of cereals (IE – more flour if a denser cereal, soaking in milk to break down harder cereal components, etc) – but I’m very happy and will make this again!,Very easy to make, used Cocoa Raspberry Temptation…I understand to put salt with sweet (i get that) but if I make these again I will use half the salt. The salt flavor was overbearing the sweetness. Other then that I think they were good.
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Steps
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1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Grease 12 Medium Sized (2 3/4" Diameter) Muffin Cups. |
|
3
Done
|
in a Mixing Bowl, Beat Egg and Whisk Together With Oil, Milk and Honey. |
|
4
Done
|
in a Large Bowl Combine the Dry Ingredients; Mixed Well. |
|
5
Done
|
Pour the Wet Ingredients Into the Dry and Stir Just Until Flour Is Moist (batter Should Be Lumpy). |
|
6
Done
|
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). |
|
7
Done
|
Remove from Pan Immediately. |
