Sunday, May 19, 2013

Honey Nut Muffins - May 19, 2013

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

cups Cheerios cereal (I used Honeynut Cheerios)
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
tsp. cinnamon
tsp. baking powder
3/4 tsp. baking soda
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
T. vegetable oil
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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