If you are like me, sometimes you go a little overboard on a good deal! I was looking at my cereal stash this week and realized we just will NOT eat it all as cereal….so, I was on the hunt for recipes.
My son didn’t like the Banana Nut Cheerios I bought several months ago, so having 2 unopened boxes, I looked for something I could use them in. The recipe I came across was this one, but I made a few changes and will share those with you.
This recipe makes a little heavier muffin (not light and crumbly). It’s perfect for using paper muffin cups or baking them without them.
We have had these two times now, and the first time I used the Buttermilk substitute marks below. The second batch I made, I used Plain Yogurt and skim milk to replace the buttermilk. Measure 3/4 cup Plain Yogurt and top it up to 1 cup with skim milk.
These freeze exceptionally well! I made several batches, some with raisins, some with Craisins and some with chocolate chips.
.JPG)
Banana Nut Cheerios* Muffins
1 1/4 cups (300 mL) all-purpose flour
1/2 tsp (2 mL) vanilla
1 egg
1/2 cup (125 mL) Craisins or Chocolate chips
1 1/2 tsp (7 mL) granulated sugar
1/3 cup (75 mL) packed brown sugar
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) buttermilk **
1/4 cup (50 mL) canola oil
- Heat oven to 400ºF. Spray bottoms only of 12 regular-size muffin cups with nonstick cooking spray, or line with paper baking cups.
- In large zippered food-storage bag, crush cereal with rolling pin or meat mallet to measure 1 3/4 cups. You can use wax paper or parchment paper to crush between, but the bag is neater. A food processor will do the trick as well.
- In large bowl, mix crushed cereal, flour, brown sugar, baking soda and salt.
- In medium bowl, beat buttermilk, oil, vanilla and egg until blended.
- Add buttermilk mixture to flour mixture; stir just until dry ingredients are moistened.
- Stir in Craisins, chocolate chips or any other dried fruit you wish.
- Spoon batter into muffin cups.
- Sprinkle with coarse sugar. (I eliminated the sugar on top in the second batch…no need for more sugar!)
- Bake 18 to 20 minutes or until light golden brown.
- Remove from pan to cooling rack. Serve warm or cool.