Carrot Cereal Muffins

I am not a cereal person – by this statement you shouldn’t think I don’t buy or eat cereal. I find it an extra piece of work to have cereal in the morning for breakfast. I consider(for me) it is easier to take something to-go: like a breakfast cereal bar or a muffin or a scone. It is more about timing during work days and convenience, rather than anything else. That said, I had a bag of cereal lying at home, untouched – and I was wondering if I could make the cereal into something more portable for breakfast. It was this spark that triggered a lot of googling and I landed on this recipe – which cobmines the goodenss of cereal in a muffin form. Adding veggies into breakfast in the form of carrots, is an added bonus. 🙂

I have modified the recipe by replacing half the all purpose flour with whole wheat flour and by adding some raisins and some walnuts for extra flavor and crunch. The recipe by itself is very low fat – since it uses low fat buttermilk, only egg whites, not a lot of sugar and oil, rather than butter. I feel this is not only a filling, but very healthy breakfast muffin.

Ingredients:
(Makes 12 muffins)

1/2 + 1/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
2 cups Special K cereal – crushed to 1 cup(you may use any cereal you have)
1/4 cup firmly packed brown sugar
1 cup lowfat buttermilk
2 egg whites
2 tablespoons canola oil
1 cup shredded carrots
1/4 cup raisins
1/4 cup chopped walnuts, plus extra for sprinkling the tops

Method:
Preheat oven to 400 degrees F.

Place the crushed cereal in a bowl along with the sugar and pour the buttermilk over it. Let it sit, so that the cereal absorbs the buttermilk and softens a bit. Meanwhile, shred the carrots using a box grater. Add the carrots into the cereal mixture. Also add the whisked egg whites and the canola oil. Mix to combine. These are the wet ingredients.

In another bowl, sift together the whole wheat flour, all purpose flour, baking powder, baking soda, and cinnamon. Add the dry ingredients into the wet. Stir to combine. Don’t overmix. Gently stir in the walnuts and raisins.

Spoon into a 12 cup muffin tin, lined with paper/foil muffin cups. Sprinkle the tops with more walnuts if desired. Place in the preheated oven and bake for 20 minutes, or until a toothpick inserted in the center comes clean and muffin appears golden brown. Serve warm or at room temp – can be stored for a week, or frozen for a month.

Verdict: Super moist, tender and melt in the mouth good muffins. I couldn’t sense the cereal in the muffins at all – not unless you know they are in there. 🙂 These are not the overly sugary kind of muffins. Very mildly sweet from the carrots and the raisins – this is perfect with a cup of coffee to wake you up on a busy day.

Sending this to ‘Only Baked’, event series by Pari.
And, Veggie/Fruit of the Month: Carrots, event series by Priya Mitharwal.
Also to ‘Breakfast club’ with this month’s theme of ‘Cereal’.

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