These muffins are not only good, but healthy too. As I have said before, my son eats shredded wheat for breakfast, it has some sugar in it, but not like most cereals and it is high in protein. Problem is the crumbs in the bottom of the bag. I hate to throw food out…so I find ways to use the shreds in recipes. This is one of the best I’ve come up with so far. It makes a muffin that is slightly sweet, wonderful flavor and still not too heavy. I will give you the basic recipe and then how I made them with the cinnamon and apple. My husband and son both ate 3 each at supper tonight. I plan on freezing most of them for a later day. Just a few seconds in the microwave will give you that fresh from the oven flavor.
3/4 cup whole wheat flour
3 tsp baking powder
1/2 tsp salt
1 cup shredded wheat crumbs (Frosted mini wheats or a similar brand)
1/3 cup raw sugar or 1/4 cup barley malt syrup
3/4 cup low fat milk
1/3 cup vegetable oil
1 Tbs lemon juice
(add 1/2 cup fruit, veggie, or cheese) I added 1/2 cup dried apple cut into small pieces and 1 1/2 tsp cinnamon
12 muffin pan greased or with paper liners
Preheat oven to 400F
In a medium mixing bowl, combine flours, baking powder, salt, shredded wheat and any herb or spices your using(cinnamon)
In a large mixing bowl, beat egg, sugar or malt syrup, milk, oil and lemon juice together. Add dry ingredients and any “add-ins” (apples) and mix until just combined. Place batter in muffin cups till 3/4 full. Bake 20 minutes until golden brown. Enjoy!
Be sure and check out all my shredded wheat recipes….they now have their own category! Seven recipes and counting. Be on the look out for a pie crust recipe soon…