Name: Your Favourite Cereal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 muffins
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)

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Recipe by Irmgard

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Your Favourite Cereal Muffins created by freyja80

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

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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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RECIPE MADE WITH LOVE BY

@Irmgard

Contributor

@Irmgard

Contributor

"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."

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question by love lake

10/9/2020

cld. i use steel cut oats in this recipe
review by Margaret L.

2/23/2020

These were the worse muffins ever I should have know when it called for two cups flour I know better that is way to much flour dry and taste like flour. May a mistake in recipe?waste of Sunday morning breakfast eggs were ok
tweak by Lacey M.

10/28/2018

Is it fine to freeze the left over batter?
tweak by diane.s.5850

4/28/2017

Used whole wheat white flour, buttermilk, fruit cocktail instead of chopped apple, and added 1/2 cup applesauce for moistness.
review by diane.s.5850

4/28/2017

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.