Cereal Muffins

When I wake up in the morning one of the first things I reach for is the cereal and milk. However, I’m a strong believer in cereal being an anytime meal. It’s definitely not uncommon to find me hopping into bed with a bowl for dinner.

I have a guilty pleasure for sugary goodness such as Cap’n Crunch, Fruit Loops, and Cocoa Krispies – don’t even get me started…but Great Grains is my jam ATM. It’s not as sweet but it’s filled with fiber, protein, and it just tastes good! They’re all ‘Great’ but the one with raisins, dates, and pecans is my favorite.

I love muffins and cupcakes. They’re so cute and since I’m only cooking for myself 12 muffins will last me about a week or so. I found this great kitchen sink recipe and changed it up a little to fit what I wanted. Since I’m all about the ~fall~ season I added pumpkin spice extract. I’ve also made the executive decision to top them with peanut butter. Everything is 10x better smeared with the stuff.

Note:
I didn’t have any liners so I lined the muffin pan with coconut oil – that’s why they look brown around the edges.
The cereal gets mushy pretty quickly after adding it to the liquid so work fast after combining all ingredients.

Cereal Muffins

2 Cups Great Grains cereal

1 cup Soy Milk (any milk will work)

¼ cup Butter (melted and partly cooled)

⅓ cup Honey

1 Egg (beaten)

1 teaspoon Pumpkin Spice Extract

1 cup Unbleached Flour

1 tablespoon Baking Powder

½ teaspoon Salt

Preheat your oven to 350º F.
Mix together butter, honey, egg, and extract. In a different bowl, mix cereal and milk until all the cereal is wet and add to the bowl of wet ingredients.
Mix in a little flour at a time, along with the baking powder and salt. Mix until everything is blended equally.
Fill lined muffin cups ⅔ of the way. Bake for 22-25 minutes until a toothpick comes out clean.
When they’re ready, let cool on a wire rack then store in a container to keep them fresh.

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