Breakfast Cereal Muffins
This weekend, as I was cleaning out my bathroom cabinets, I came to the realization that I have some serious commitment issues. Not with relationships, not with work and not with family obligations. My commitment issues lie in the form of product commitments. Shampoo for example. I buy shampoo, get through 3/4 of the bottle, and go out and buy new shampoo. Instead of using all of the shampoo left in the old bottle, I put it in my cabinet and start using the new bottle. Hairspray, lotion, makeup … it is all the same. I just toss them to the side and give the newest product my attention. I can’t commit to a whole bottle of shampoo, therefore I have cabinets full of the used bottle rejects wondering what they did to fail me. The thing is, I can love the shampoo, but I love trying out new things even better. Eventually the shampoo of the moment will get put aside and a shinier model will take its place too. I am, keep in mind, and equal opportunity noncommiter. I am afraid I am passing this same trait on to my kids. If you look at the cereal boxes in our pantry, you will find boxes of cereal with 3/4 of the cereal gone. When I think we are running low on cereal, I go out and buy new cereal. As soon as the new cereal enters the house, the old boxes of cereal lose their appeal for the lure of something new.
This muffin recipe is for those of you with commitment issues, like myself. You can make your neglected cereal feel loved again by using the remaining bits to make muffins that will make you want to have even more neglected cereal so you can make them again and again. In this case, being a noncommiter is actually a good thing!
Breakfast Cereal Muffins (from Recipezaar)
30 min | 10 min prep
SERVES 12 , 12 muffins
- 1 egg
- 1/4 cup salad oil or vegetable oil
- 1/2 cup milk
- 1/4 cup honey
- 1 cup flour
- 1/4 cup brown sugar, packed
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups breakfast cereal (like Raisin Bran, All Bran, Corn Flakes, Rice Krispies, etc.)
- Preheat oven to 350°F.
- Grease 12 medium sized (2 3/4″ diameter) muffin cups.
- In a mixing bowl, beat egg and whisk together with oil, milk, and honey.
- In a large bowl combine the dry ingredients; mix well.
- Pour the wet ingredients into the dry and stir just until flour is moist (batter should be lumpy).
- Fill muffin cups 2/3 full with the batter, and bake for 20-25 minutes (until golden brown and a toothpick comes out clean when inserted).
- Remove from pan immediately.
