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.
- Ready In:
- 1 egg
- 1⁄4 cup salad oil or 1/4 cup vegetable oil
- 1⁄2 cup milk
- 1⁄4 cup honey
- 1 cup flour
- 1⁄4 cup brown sugar, packed
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups breakfast cereal (like Raisin Bran, All Bran, Corn Flakes, Rice Krispies, etc.)
- 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.
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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. <br/><br/>Mine were a little flat, but I 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!Reply
Made this recipe for the first time today & they turned out REALLY salty. Not what I was expecting. I used Honey Bunches of Oats. If I make these again I will cut the salt in half, add some cinnamon & maybe some orange flat icing. Love the idea of using up left over cereal that's been in my pantry a while. Thanks for the recipe.1Reply