Your Favourite Cereal Muffins

I found this recipe many years ago in Chatelaine magazine. It is a great way to use up dry cereal. I have made it with rice krispies, Honey Bunches of Oats and granola and each time they turned out great.
- Ready In:
- 45mins
- Yields:
- Units:
Nutrition Information
15
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ingredients
- 2 cups all-purpose flour
- 1⁄2 cup granulated sugar or 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1⁄3 cup melted butter or 1/3 cup vegetable oil
- 1 medium apples or 1 medium pear
- 1⁄2 cup raisins or 1/2 cup dried cranberries
- 2 cups cereal (e.g. bran or corn flakes, Fruit & Fibre, Honey Bunches of Oats, Rice Krispies, muesli or granola)
directions
- Preheat oven to 375 degrees F.
- Grease 12 muffin cups or line with paper cups.
- In a large mixing bowl, use a fork to stir the flour with the sugar, baking powder, cinnamon, nutmeg and salt.
- Make a well in the centre.
- In a small bowl, whisk the milk with the egg and vanilla.
- Whisk in the butter.
- Peel the apple, if you wish, and coarsely chop.
- Pour the milk mixture into the centre of the dry ingredients and stir just until combined.
- Stir in the apple, raisins and cereal.
- Place the batter in the muffin cups.
- Sprinkle with extra cereal or cinnamon sugar if desired.
- Bake in the centre of the preheated oven for 25 to 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
- Remove the muffins from the pan and cool on a wire rack.
- Serve right away or place in a plastic bag and refrigerate for up to 3 days or freeze.
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Best muffins ever! Made them using Great Grains Cranberry Almond Crunch. Used 1 cup of no-sugar added fruit cocktail for the fruit. I find this to be an easy alternative to peeling and chopping. Also added an 1/2 cup of applesauce to the batter because it was very thick. Came out very moist and very, very tasty.
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