SHREDDED WHEAT MUFFINS | JUST A PINCH RECIPES
this is a forgiving recipe. i sometimes use crushed corn flakes instead of the bran. these are healthy but taste very good. you can add raisins or nuts if desired. this keeps it in the ref for 6wks.
Provided by c g @coffeecup
Categories Other Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Number Of Ingredients 11
Steps:
- put the two shredded wheat biscuits in the boiling water. set aside. mix the wet ingredients. add the dry ingredients then the shredded wheat mixture. mix well. you may add nuts or raisins if you wish. ref or bake at 400 for 10 to 15 min do not use a mixer to mix these. stir before baking if been in the ref.
FROSTED SHREDDED WHEAT MORNING MUFFINS | HY-VEE
Looking for an easy and healthy muffin recipe? We've got you covered with these whole wheat muffins!
Time-saving tip: make the muffin batter ahead of time, refrigerating it up to 2 days before baking.
Provided by Hy-Vee Test Kitchen
Prep Time 10 minutes
Cook Time 30 minutes
Yield 27 1 muffin each
Number Of Ingredients 12
Steps:
- 1.
Preheat oven to 400 degrees. Spray muffin tin with nonstick cooking spray or line with paper liners.
- 2.
Combine cereal and boiling water in a large bowl; allow to sit for 5 minutes. Stir to break up cereal pieces. Beat in oil, brown sugar and eggs. Stir in buttermilk, carrots, and raisins.
- 3.
In a medium bowl, combine flours, baking soda, cinnamon, and salt. Fold into cereal mixture. Spoon into prepared muffin cups, filling two-thirds full.
- 4.
Bake for 16 to 20 minutes or until toothpick inserted in center comes out clean.
- 5.
To make ahead, prepare batter, cover and refrigerate up to 48 hours. Fill muffin cups and bake as described.
- 6.
Nutrition Facts : Calories 160, FatContent 5g, SaturatedFatContent 1g, TransFatContent 0g, CholesterolContent 15mg, SodiumContent 250mg, CarbohydrateContent 28g, FiberContent 2g, SugarContent 14g, ProteinContent 3g
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