After-School Snack Muffins Recipe

Name: After-School Snack Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups raisin bran cereal; 1/2 cups water boiling; 3/4 cups flour, all-purpose; 3/4 cups whole wheat flour; 2 teaspoons baking powder; 1 1/2 teaspoons cinnamon; 1/4 teaspoons salt; 3/4 cups milk; 1/2 cups carrots shredded; ⅓ cups brown sugar; 1/4 cups vegetable oil; 1 each eggs beaten

Servings: persons

2 cups raisin bran cereal
1/2 cups water boiling
3/4 cups flour, all-purpose
3/4 cups whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoons salt
3/4 cups milk
1/2 cups carrots shredded
⅓ cups brown sugar
1/4 cups vegetable oil
1 each eggs beaten

1
Preheat oven to 400F (200C).
2
Place baking cups in muffin pan; set aside.
3
In a small bowl, combine cereal and water; set aside.
4
In a medium bowl, combine flours, baking powder, cinnamon and salt.
5
Add remaining ingredients to cereal mixture; mix well.
6
Add cereal mixture to flour mixture; stir just until dry ingredients are moistened.
7
Spoon batter into bake cups, filling 3/4 full.
8
Bake 20 to 25 minutes.
9
Serve warm.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups raisin bran cereal, 1/2 cups water boiling, 3/4 cups flour, all-purpose, 3/4 cups whole wheat flour, and more.

Yes, After-School Snack Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

After-School Snack Muffins

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