Use up your leftover cereal to make these delicious (and healthy) muffins!
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 cereal 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.
I personally like to use Raisin Bran for these muffins because you get the added treat of the raisins baked into the muffins. If you are using a different cereal, you can of course add in your own muffins. If you don't like raisins, you probably won't have leftover Raisin Bran in your house any way!
What type of cereal is best for leftover cereal muffins?
As I mentioned, you can use any type of cereal to make these breakfast muffins, but these are some of the best:
- Raisin Bran
- Wheat Chex
- Corn Flakes
- Bran Flakes
- Special K
I use a Silicone Muffin 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: Non-Sticky Silicone 12-Cup Muffin Pan
Leftover Cereal Muffins Recipe
3/4 cup whole wheat flour
3/4 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
How to make muffins with leftover 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.
- 3/4 cup whole wheat flour
- 3/4 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
- 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.
Optional: Add in 1/3 – ½ cup of raisins, dried cranberries, blueberries or raspberries before baking.
Optional: 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.
Substitution: You can substitute 1 Tbsp soy flour and 1 Tbsp extra milk for the egg.
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Amount Per Serving: Calories: 155Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 261mgCarbohydrates: 34gFiber: 3gSugar: 14gProtein: 5g
Nutrition is calculated automatically and may not be accurate.