Warm from the oven, these hearty, cinnamon-scented muffins made with cereal, applesauce and raisins are perfect to serve as part of a breakfast or as a quick snack.
What You Need
Original recipe yields 12 servings
1 cup wheat and barley cereal nuggets
1 cup fat-free milk
1-1/4 cups flour
1 Tbsp. CALUMET Baking Powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup chunky applesauce
1/2 cup firmly packed brown sugar
1/2 cup raisins
2 Tbsp. margarine, melted
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Let's Make It
Preheat oven to 400ºF. Combine cereal and milk; let stand 3 min. Meanwhile, mix flour, baking powder, cinnamon and salt in large bowl; set aside. Beat egg in medium bowl. Add applesauce, sugar, raisins and margarine; mix well. Stir in cereal mixture until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
Spoon evenly into 12 (2-1/2-inch) muffin cups sprayed with cooking spray, filling each cup two-thirds full.
Bake 20 min. or until wooden toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly.
Keep leftover muffins fresh by freezing them in a freezer-weight resealable plastic bag for up to 6 months. Thaw at room temperature, then reheat in microwave just before serving, if desired.
Prepare muffins as directed, substituting 2-1/4 cups wheat and barley cereal flakes for the 1 cup wheat and barley cereal nuggets.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
1 doz. or 12 servings, one muffin each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.