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Whole Grain Muffins

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Ingredients
  Shredded wheat biscuit 1 Large, crumbled
  Quick cooking rolled oats 1⁄2 Cup (8 tbs)
  100% bran cereal 1⁄3 Cup (5.33 tbs)
  Milk 2⁄3 Cup (10.67 tbs)
  Egg 1 , slightly beaten
  Vegetable oil 2 Tablespoon
  Honey 2 Tablespoon
  Packed brown sugar 1 Tablespoon
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
For topping
  Granulated sugar 1 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
Directions

Line six muffin cups with two paper baking cups in each.
Set aside.
In medium mixing bowl, combine shredded wheat, rolled oats and bran cereal.
Pour milk over mixture.
Mix well.
Stir in egg, oil, honey and brown sugar.
Mix well.
In small bowl, combine flour, baking soda and salt.
Add flour mixture to cereal mixture, stirring just until dry ingredients are moistened.
Fill each paper-lined muffin cup half full.
Microwave at High for 3 1/2 to 5 1/2 minutes, or until tops spring back when touched lightly, rotating cups twice. (Some moist spots will remain.)
Remove from muffin cups to wire rack.
In small bowl, mix topping ingredients.
Sprinkle topping on warm muffins.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Microwaving
Dish: 
Sandwich
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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