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| Cereal Muffins |
We are once again upon another day before the start of the forty days of Lent~ Mardi Gras (French for "Fat Tuesday") which has traditionally been the day of partying, including eating a lot of food before Ash Wednesday the next day. I have also read that the foods people have typically eaten are ones they will give up for Lent. Our house is no exception as we have already enjoyed some delicious Cereal Muffins for breakfast, and we are looking forward to Chicken & Leek Casserole for dinner plus pancakes of some sort for dessert. Here's the recipe for the muffins. In order for David to be able to have them, I used half soy and half coconut milk instead of regular milk plus cereal that has no nuts. They turned out moist and yummy~ terrific breakfast goodies!
- CEREAL MUFFINS
- 1/2 cup vegetable oil, plus more for tin
- 1 1/2 cups raisin bran cereal
- 1 1/2 cups honey bunches of oats cereal (we buy the knock-off brand from Grocery Outlet)
- 1 1/2 cups milk- use whatever kind you need, cow, soy, coconut, almond, etc.
- 1 cup whole-wheat flour (spooned and leveled)
- 1 cup all-purpose flour, (spooned and leveled)
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large egg, lightly beaten
- 1/2 cup sugar
- 1 tablespoon molasses
Directions
- Preheat oven to 400. Lightly spray a 12-cup standard muffin tin with non-stick cooking spray. In a medium bowl, combine cereals and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
- Stir oil, egg, and sugar & molasses into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in an airtight container- if they last that long.
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