Cereal Muffins Part 2

Apr 19, 2011
Posted by on Apr 19, 2011 in all, breakfast & brunch, cooking with kids | One Comment

Due to the interest, and despite the fact that Passover just started (and during Passover religious Jews don’t eat any leavened bread or bread products), I have received a lot of emails asking for LEFTOVER CEREAL MUFFINS.  This is the recipe for a large crowd (aka my family) – they also freeze very well.  Feel free to cut the recipe in half.  Note that there’s no oil in this, no butter, nothing but good-f0r-you fiber…and yet they actually taste good.  Chuck in a handful of chocolate chips or dried cranberries or coconut flakes or anything you have left at the bottom of bags or tins.

Leftover Cereal Muffins

4 cups leftover cereal (hooray for Kashi's Autumn Wheat, which aside from being tasty, always has tons of twigs left)

2 cups milk (any %)

1/2 cup sugar

2/3 cup applesauce

4 eggs

3 cups whole wheat flour

4 tsp baking powder

1 tsp baking soda

1 tsp salt

Spray for tins

a few chocolate chips if desired

Oven to 375. Pour the milk over the cereal and let it sit for a bit until the cereal is mushy. Spray muffin tins. Add rest of wet ingredients and mix (wooden spoon is fine - no need for mixer), being sure to combine well. Add in the rest of the ingredients and mix until just combined. Fill muffin tins. Bake for 15-20 minutes. Let cool in the tins for 10 minutes before you let them finish cooling on rack.

Try serving with EMMA'S PANTRY Strawberry-Vanilla Jam or Rhubarb sauce.

1 comment

  1. Ald
    April 19, 2011

    Yum!

    Reply

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