Ingredient List
For the muffins :
  • 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 egg, beaten
  • 1 1/2 cups shredded cheddar cheese
  • 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
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