Cereal Muffins

Cereal Muffins

This recipe is a great way to use up leftover cereal. The muffins are very healthy and a wonderful treat! Feel Free to play with ingredients such as citrus zest or nuts to create new flavors. This recipe is very forgiving.

12 muffins

2 cups whole wheat flour
1/2 cup granulated sugar or brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg or ginger
1/2 teaspoon salt
1 cup milk or soy milk
1 egg
1 teaspoon vanilla extract
1/3 cup melted butter or canola oil
1 medium apple or pear or 1/2 cup chopped frozen fruit or berries
1/2 cup raisins or dried cranberries
2 cups cereal (e.g. bran or corn flakes, Fruit & Fiber, Honey Bunches of Oats, Rice Krispies, muesli or granola)

1. Preheat oven to 375 degrees F.
2. Grease 12 muffin cups or line with paper cups.
3. In a large mixing bowl, use a fork to stir the flour with the sugar, baking powder, cinnamon, nutmeg and salt.
4. Make a well in the center.
5. In a small bowl, whisk the milk with the egg and vanilla.
6. Whisk in the butter.
7. Peel the apple, if you wish, and coarsely chop.
8. Pour the milk mixture into the center of the dry ingredients and stir just until combined.
9. Stir in the apple, raisins and cereal.
10. Place the batter in the muffin cups.
11. Sprinkle with extra cereal or cinnamon sugar if desired.
12. Bake in the center of the preheated oven for 25 to 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
13. Remove the muffins from the pan and cool on a wire rack.
14. Serve right away or place in a plastic bag and refrigerate for up to 3 days or freeze.