I often find that I end up with a lot of extra cereal after shopping the good deals at the supermarket. Or more often, I end up with several boxes of cereal that each have a little big left in the bottom. This Leftover Cereal Muffins Recipe is a great way to use up that cereal. Any type of flake can be used, but for this to be the nutritious high-fiber muffin, use some type of bran flake cereal. This yummy recipe makes a low fat muffin that is great for breakfast or a snack.
Leftover Cereal Muffins Recipe
3/4 cup whole wheat flour3/4 cup all-purpose flour
2/3 cup firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp nutmeg
1/2 tsp all-spice
1/4 tsp. salt
1 egg (or substitute 1 Tbsp soy flour and 1 Tbsp extra milk)
1-1/2 cups skim milk
2 Tbsp. applesauce
3 cups bran flakes or other high-fiber flaked cereal
Preheat oven to 400°F. Mix dry ingredients in a large bowl. Whisk egg in a small bowl, add in milk and applesauce. Add wet ingredients to flour mixture and stir until moistened. Stir in cereal. Spoon batter (it will be lumpy) into greased muffin pans.
Bake for 20 – 25 minutes or until lightly browned. Makes 12 muffins.
Optional: Add in 1/3 – ½ cup of raisins, dried cranberries, blueberries or raspberries before baking. You can also add up to two Tbsp of wheat bran with the dry ingredients. Doing so adds an additional gram of fiber to each muffin.
I use a Silicone Mufin Pan to make muffins. The muffins can be removed from the pan REALLY easily and it eliminates the need for muffin/cupcake liners. It’s dishwasher & freezer safe. Check it out at Amazon.com: Roshco Silicone 12-Cup Muffin Pan with Sled