Thursday, May 6, 2010

Leftover Cereal Muffins

Makes 12 muffins
I don’t know if other families face this problem, but Chris is a cereal eater--a particularly nocturnal cereal eater, I might add. But being forced to more or less be a lone ranger when it comes to finishing a box (I have different cereal tastes, and sometimes prefer other things for breakfast), he often leaves a few in the pantry with just a half cup or so, and they sit there for weeks, stalled out, in cereal limbo. So today I decided to clean up the loitering flavors and make them into some healthy muffins.
2 C leftover cereal (today’s mix included granola with raisins, some kind of banana clusters and Product 19)
2 C milk or soymilk
1/4 C olive oil
2 eggs
1/3 C honey
1 banana, mashed
2 small apples, cored and grated
1 1/2 C flour (I mixed whole wheat, barley and rice in equal parts)
1 tsp salt
1 tsp baking soda
Heat the oven to 375 degrees. Pour the milk over the cereal in a large bowl and let it sit for an hour or so. The cereal will absorb the milk and get nice and soft. Next stir in the oil, eggs, honey, banana and apple:
Add the dry ingredients and stir until just combined. Fill your muffin cups to the brim, and bake for 16-19 minutes, or until muffins spring back when toughed lightly.

1 comment:

  1. When do you put the olive oil in? I followed the recipe today and as it doesn't say when I missed the oil out. Here's hoping they still turn out well. At least they'll be low fat! :-)