Cereal Muffins

Prep Time 20

Cook Time 20

Total Time 40

Servings 12

Baking Temp 400°F

Equipment

Muffin Tin (12)
Medium Bowl
Small Bowl
Nonstick Cooking Spray

Ingredients

1/2 cup dry, uncooked hot wheat cereal (examples: Cream of Wheat or Malt-o-Meal cooking hot wheat cereal)
3/4 cup whole wheat flour
1/2 cup all-purpose flour
3 tablespoons granulated sugar
4 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoon thyme leaves
1 cup low-fat milk
1/4 cup vegetable oil
1 beaten egg
1.5 cups shredded cheddar cheese

Instructions

Baking

Preheat oven to 400°F. Line muffin cups with paper baking cups or coat bottom of muffin cups with nonstick cooking spray.
In a medium bowl, mix together cereal, whole wheat flour, all-purpose flour, sugar, baking powder, salt and thyme leaves.
In a small bowl, mix together milk, oil and eggs. Add milk mixture and cheese to dry ingredients; stir just until dry ingredients are moistened.
Fill the muffin cups three-fourths full (an ice cream scoop works well). Bake 18-20 minutes. Cool 2-3 minutes. Remove muffins from pan; cool on rack.

Nutritional Analysis

One muffin provides approximately: 197 calories, 7 g protein, 20 g carbohydrates, 10 g fat (4 g saturated), 34 mg cholesterol, 1 g fiber, 42 mcg folate, 3 mg iron, 279 mg sodium.
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