My husband and I thought we’d try a box of off brand Honey
Nut Cheerios. It seemed like a great
idea when we didn’t have anything else at home for breakfast, but as soon as we
did have alternatives, the opened box sat in the cupboard for weeks. In fact, they started to get a bit stale even
with all the preservatives in cereal.
I knew there had to be a way to use them and I was surprised
to find there are actually several websites devoted to nothing other than the
many uses of Cheerios. Some of these
uses like necklaces and funny doughnut seed packets don’t even involve eating the
cereal, but I thought that should be a minimum requirement. So, I found something that always makes me
happy, a muffin recipe, just in time for Mother’s Day brunch.
Cinnamon Applesauce Muffins
2 cups
Cheerios cereal (I used Honeynut Cheerios)
1 1/4 cups all-purpose
flour
1/2 cup
packed brown sugar
1 tsp.
cinnamon
1 tsp.
baking powder
3/4 tsp.
baking soda
1 cup
applesauce (I had one last jar of homemade applesauce which was not enough, so
I used apricot jam for the rest)
1/3 cup milk
2 T.
vegetable oil
1 egg
1/2 cup
raisins (I used ½ c. dried cranberries and ½ c. walnuts)
Heat oven to 400° F. Spray bottoms of muffin tins or use
paper liners. Crush cereal (I did this
in blender). In large bowl, stir
together cereal, flour, brown sugar, cinnamon, baking powder and baking soda. Add each additional ingredient one at a time until
moistened. Divide batter evenly among muffin cups. Bake 18 to 22 minutes or until golden brown.
I doubled the recipe which made 24 delicious muffins, so I
had some to freeze, others to eat at brunch and a few still to share. There was also about a half cup of Cheerios
still left in the box and I can say that they made great bird food!
One year ago today – Natalie’s Peanut Sauce and peanut
butter cookies
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