Cereal Breakfast Muffins Recipe

Name: Cereal Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 cup flour; 2 Tbsp. sugar; 1 Tbsp. CALUMET Baking Powder; 1/8 tsp. salt; 1/3 cup shortening; 1 egg; 1 cup milk; 3 1/3 cups honeycomb-shaped sweetened corn and oat cereal*; 1 tsp. sugar; 1/8 tsp. ground cinnamon

Servings: persons

1 cup flour
2 Tbsp. sugar
1 Tbsp. CALUMET Baking Powder
1/8 tsp. salt
1/3 cup shortening
1 egg
1 cup milk
3 1/3 cups honeycomb-shaped sweetened corn and oat cereal*
1 tsp. sugar
1/8 tsp. ground cinnamon

1
Heat oven to 400F.
2
Mix flour, 2 tablespoons sugar, baking powder and salt in large bowl; cut in shortening until mixture resembles coarse crumbs.
3
Mix 3 cups of the cereal and milk in another bowl; let stand 3 minutes.
4
Stir in egg.
5
Add to flour mixture; stir just until moistened.
6
(Batter will be lumpy.)
7
Spoon batter into greased muffin pan, filling each cup 2/3 full.
8
Mix remaining 1/3 cup cereal, 1 teaspoon sugar and cinnamon in small bowl.
9
Sprinkle evenly on muffins.
10
Bake 20 to 25 minutes or until golden brown.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 cup flour, 2 Tbsp. sugar, 1 Tbsp. CALUMET Baking Powder, 1/8 tsp. salt, and more.

Yes, Cereal Breakfast Muffins falls under the Breakfast 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.

Cereal Breakfast Muffins

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