Leftover Cereal Muffins Recipe
Use up your leftover cereal to make these delicious (and healthy) muffins!
Servings: 12 Muffins
Calories: 155kcal
Equipment
- Non-Stick Silicone Muffin Pan
Ingredients
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- ⅔ cup firmly packed brown sugar
- 1 tsp. baking soda
- ½ tsp. ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon all-spice
- ¼ tsp. salt
- 1 egg
- 1-½ cups skim milk
- 2 Tbsp. applesauce
- 3 cups bran flakes or other high-fiber flaked cereal
Instructions
- 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.
Notes
Optional: Add in ⅓ – ½ cup of raisins, dried cranberries, blueberries or raspberries before baking.
Optional: You can also add up to two tablespoon of wheat bran with the dry ingredients. Doing so adds an additional gram of fiber to each muffin.
Substitution: You can substitute 1 tablespoon soy flour and 1 tablespoon extra milk for the egg.
Nutrition
Serving: 1g | Calories: 155kcal | Carbohydrates: 34g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 261mg | Fiber: 3g | Sugar: 14g
