Cereal Muffins
These hearty cereal muffins are a wholesome, savory twist on a classic favorite. Perfect for breakfast or snacking, they’re quick to make and packed with satisfying flavor. If you like these, you'll also enjoy our Blueberry-Oat Muffins!
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.
Notes
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.