17 Jan

Hearty Breakfast Muffins made with Bitsy's Brainfood cereal

And now for my next trick… I’ll transform cereal into muffins!

Okay, so it’s not really a trick at all.

In fact, there’s nothing tricky about it. You just need to let the cereal soak for a few minutes in milk so that it can soften up and become part of the batter. Then you add in lots of yummy things, mix in some dry ingredients and you’re ready to bake up some muffins!

I’m calling these Hearty Breakfast Muffins because (other than the fact that these muffins make a great grab-and-go breakfast) every other name I thought up was way too long. But I have to say, these muffins make a great slightly sweet anytime snack so you certainly don’t have to limit them to breakfast.

These wholesome and hearty muffins are great served warm with a little apple butter or Biscoff (if you’re feeling naughty) and a cup of tea.

Hearty Breakfast Muffins

made with Bitsy’s Brainfood Carrot Raisin Crunch cereal

Ingredients

1 egg

3/4 vanilla almond milk*

1 1/2 cups Bitsy’s Brainfood Carrot Raisin Crunch Cereal

1/3 cup vanilla yogurt*

1/4 cup craisins

2 tbsp vegetable oil

2 tbsp maple syrup

1 cup AP flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/4 cup brown sugar

1 1/2 tsp cinnamon

1 apple – cored and shredded or cut into small pieces

1/2 cup chopped walnuts

Directions

Preheat the oven to 400° and grease 12 muffin cups or drop in cupcake liners.

Whisk the egg with the milk, yogurt, oil and maple syrup in a large bowl and add the cereal, shredded apple and craisins. Mix to combine.

Allow the mixture to sit for about fifteen minutes so the cereal can soften while you get the rest of the ingredients ready.

Add the remaining ingredients to a separate bowl and whisk to incorporate.

Once the cereal has softened, add the dry ingredients to the wet along with the walnuts and stir just until everything is incorporated. Try not to overmix.

Spoon the batter into the muffin tin and bake for about 20 minutes or until the tops spring back when pressed lightly.

* Listed above are the exact ingredients that I used to create this recipe. Feel free to use the milk or yogurt of your choice and just add a tsp of vanilla extract.

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