Morning Cereal Muffins Recipe

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

1
Preheat oven to 400F.
2
Mix flour, 2 Tbsp.
3
sugar, the baking powder and salt in large bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
4
Mix 3 cups of the cereal and the milk in medium bowl; let stand 3 min.
5
Stir in egg.
6
Add to flour mixture; stir just until moistened.
7
(Batter will be lumpy.)
8
Spoon evenly into 12 greased medium muffin cups, filling each cup 2/3 full.
9
Mix remaining 1/3 cup cereal, 1 tsp.
10
sugar and the cinnamon.
11
Sprinkle evenly over muffins.
12
Bake 20 to 25 min.
13
or until golden brown.
14
Cool.

584

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

Yes, Morning Cereal 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.

Morning Cereal Muffins

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