Milk-and-Cereal Muffins

Recipe For Disaster

My kids love cereal. But, they are very specific when it comes to their cereal consumption.

1. If we don’t have any of a particular cereal left in the house, that is the only thing that could possibly sate their hunger.

2. If a small amount of cereal is given to prevent waste, the hunger automatically grows exponentially and more cereal if NEEDED. It will not be finished.

3. If the children express an interest in a certain kind of cereal and I buy a large quantity of it, they will suddenly and without explanation hate that cereal with a burning passion and will never eat it as long as they live. The venom spewed against the cereal is positively correlated with the size of the box.

But, I have found a loophole to the Rules of The Cereal:

Muffins.

If I make muffins using  cereal, it doesn’t matter how much Breakfast Rage the cereal used normally inspires. The muffins will be treated to a warm welcome and fast consumption. And the best part? You can use that box of cereal no one is willing to touch in the cupboard or those soggy bowls of cereal everyone said they were dying to eat and then left sitting on the counter untouched. (If you are using cereal from leftover bowls, make sure you get a lot of the milk and that the entire concoction adds up to 3 3/4 cups!) Some good cereal suggestions are raisin bran, non-brand-specific-cereal-with-Irish-marshmallow-bits, cocoa ANYTHINGS, or your basic O’s and/or flakes! Get creative!

So, without further ado, here is my cereal-saving recipe:

    Cereal-and-Milk Muffins

  • 1 cup flour
  • 1/2 cup quick oats
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups cereal (Today we used raisin bran.)
  • 1 1/4 cups milk
  • 1/4 cup honey
  • 1 egg
  • 1/4 cup vegetable oil

1. Stir together flour, oats, sugar, baking powder and salt. Set aside.

2. In large mixing bowl stir together cereal, milk, and honey. Let stand 3 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Pour batter into a muffin tin coated with cooking spray.

3. Bake at 400°F about 18 minutes or until lightly browned. Serve awesome.

Foodie suggests the raisin bran muffin with some peanut butter.

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