Due to the interest, and despite the fact that Passover just started (and during Passover religious Jews don’t eat any leavened bread or bread products), I have received a lot of emails asking for LEFTOVER CEREAL MUFFINS. This is the recipe for a large crowd (aka my family) – they also freeze very well. Feel free to cut the recipe in half. Note that there’s no oil in this, no butter, nothing but good-f0r-you fiber…and yet they actually taste good. Chuck in a handful of chocolate chips or dried cranberries or coconut flakes or anything you have left at the bottom of bags or tins.
Leftover Cereal Muffins
4 cups leftover cereal (hooray for Kashi’s Autumn Wheat, which aside from being tasty, always has tons of twigs left)
2 cups milk (any %)
1/2 cup sugar
2/3 cup applesauce
3 cups whole wheat flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
Spray for tins
a few chocolate chips if desired
Oven to 375. Pour the milk over the cereal and let it sit for a bit until the cereal is mushy. Spray muffin tins. Add rest of wet ingredients and mix (wooden spoon is fine – no need for mixer), being sure to combine well. Add in the rest of the ingredients and mix until just combined. Fill muffin tins. Bake for 15-20 minutes. Let cool in the tins for 10 minutes before you let them finish cooling on rack.
Try serving with EMMA’S PANTRY Strawberry-Vanilla Jam or Rhubarb sauce.