Breakfast Cereal Muffins

Rich, moist whole grain muffins. A different approach to breakfast cereal!

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 14-16 muffins

Wet ingredients:
1 cup apple cider
1 apple, cored and sliced
1 ripe banana
2 eggs, lightly beaten
1 cup cottage cheese
¼ cup canola oil

Dry ingredients:
1 cup breakfast cereal (your favorite - keep an eye on sugar content)
3 cups whole wheat flour
¼ cup flax meal
1/4 cup sugar or equivalent
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup raisins
¼ cup 60% cacao chocolate chips (to appeal to the kids)
Preheat your oven to 400F.
Whisk the eggs in a large bowl. Place the cider, apple slices and banana in a blender or food processor and process to a smooth consistency. Pour this mixture into the eggs, add the cottage cheese and the oil, and whisk again.
In another bowl mix the dry ingredients.
Stir the liquids into the dry ingredients until just blended. Then stir in the raisins and chocolate chips if using. Using a rubber spatula, scrape muffin batter into a muffin pan (I use two small rubber spatulas, and line the muffin pan with paper muffin cups for easy cleanup). Bake for 18 minutes, or until just firm.
Don't overcook whole grain muffins or they'll dry out.

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