I’ve stared at this recipe many a mornings, half asleep, absently stirring a pot of malt-o meal cereal. Magic muffins. Unlike the rest of my family, I love hot cereals for breakfast. With a sprinkle of sugar and cinnamon and a splash of milk it makes a pretty magic breakfast. I wouldn’t expect any less from these muffins.
As is, the recipe would be a no-go. Nor me or my family would eat any muffin plain – some fruits, nuts or chocolate chips are mandatory add-ins. I added two of the three and a sprinkle of chia seeds (more about that in a bit). I dumped in a generous amount of craisins and chocolate chips and tossed in a tablespoon or two of chia seeds. Totally effortless – threw this together in less then five minutes.
I have to say – they were pretty good. I enjoyed them and my daughter couldn’t seem to stop eating them. The recipe says to bake for 18 – 20 minutes. I found that my muffins were a bit past done at 18 minutes, so I’m going to suggest a baking time of 16 -20 minutes. The texture was interesting. Moist with a bit of grit – reminiscent of a corn muffin. That leads us to the chia seeds. I love chia seeds in muffins and can’t get enough of the nuttiness and the bit of crunch they add. Combine them with the grit of the wheat cereal – not so good. So you’re going to want to skip the chia seeds in this one.
These muffins made a great breakfast and are much healthier then your average breakfast baked goods. I look forward to mixing it up with these – subbing applesauce for the oil, switching out flours and changing up the add-ins. Quick, simple and nutritious – I’m sure these will be made often in my home.
Hope you enjoy and happy baking! Thanks for stopping by!
- 1 ¼ cups all-purpose flour
- ¾ cup Malt-O-Meal cereal, dry
- ½ cup sugar
- ¾ cup milk
- ¼ cup vegetable oil
- 1 egg
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- ¾ cup chocolate chips
- ¾ cup dried cranberries
- Preheat oven to 400°F
- In a large bowl, combine all ingredients
- Stir together until ingredients are just moistened.
- Spoon into a greased or paper-lined 12-cup muffin pan, filling cups ¾ full.
- Bake for 16 to 20 minutes or until toothpick inserted in center comes out clean or center is firm to touch.
- Recipe from Malt-o Meal