Sometimes children pick a cereal because they like the cartoon character on the box, even when they’ve been told it’s a bad idea. Sometimes shoppers buy items simply because they’re on sale, or because they’re nutritious. As a result, some of these choices sit in the pantries too long. Happily, cereal that is not quite stale but is no longer exciting can be the basis for healthy muffins. Often, the other ingredients are already in the pantry.
A Word about Sifting
Most bakers agree that sifting is necessary for making cakes, but many muffin recipes do not mention sifting. However, sifting is a good idea when making muffins. Although the process can be tedious, it does add air to the flour. This will make the muffins lighter. Resifting the flour after adding the baking powder and salt will also help ensure that the leavening agents are distributed evenly. This will make it more likely that all the muffins are nicely rounded.
Optional Ingredients
If the cereal is mostly bran or flakes, adding dried, canned or fresh fruit can add flavor and sweetness to the muffins. Raisins or dried cranberries are an excellent choice. However, chopped fresh fruit will add some moisture, but canned fruit should be well drained and dried on paper towels before it is added or the muffins may fall apart.
Preparing and Filling the Muffin Pan
A properly prepared pan makes removing the muffins much easier and will add to their attractiveness. Spraying each cup with cooking oil is the most effective, but using cupcake papers or greasing by hand with oil will also help.
Adding the same amount of batter to each muffin cup will lead to nicely shaped muffins. An ice cream scoop or the Maryanne-type of measuring cup may help. Dip the utensil into the batter and scrape it against the side of the mixing bowl to make it level. If all of the batter does not come out, use a knife along the inside edges to release it. Each muffin cup should be 2/3 full. Tap the sides of the pan once all cups have been filled.
The ingredients are:
- 2 c. cereal
- 1 c. milk
- 1 egg
- 1/4 c. oil
- 1 1/2 c. all-purpose flour
- 3 tsp. baking powder
- 1 tsp. Salt
- 1/4 c. brown sugar
- 1/4 tsp cinnamon
- 1/2 c. dried cranberries (optional)
Directions:
- Preheat to 400 °. Grease muffin tins.
- Add milk to cereal; let stand until soft.
- Mix the egg and shortening; beat this combination well and then add it to the cereal mixture. Sift the flour, and then resift with baking powder and salt. This may seem tedious, but the process will ensure that all the muffins rise evenly and be light and airy.
- Mix the brown sugar, cinnamon and fruit, if using. Add the dry mixture to the wet mixture. Mix only until combined. Fill greased muffin pan. Bake at 400 degrees about 25 minutes. Yield: 12 muffins.
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