Guest post from Carissa of Pretty/Hungry
I recently came to a point where the budgeter in me just couldn’t bear to throw away any more cereal crumbs! Week after week, I’d find myself at the bottom of another box of cereal with a good two inches of dust left over, and it bothered me to just toss all that in the garbage can.
Now I realize that in the grand scheme of things, throwing away a few cereal crumbs is FAR from earth-shattering. But I just knew there must be some way to make good use of all that crunchy whole-grain goodness rather than just tossing it.
So I started saving our cereal remnants in a ziptop bag and trying to think of ways to use them. Turns out, they are good for a whole lot!
Some of our favorite uses for “cereal dust” are:
- Mixing into our morning oatmeal for a little added crunch
- Substituting it for oats and other grains in homemade granola bars
- And my new favorite use for it… as a healthy add-in for homemade muffins!
This week I added a cup or so of “cereal dust” to a basic muffin recipe, along with a swirl of cinnamon maple syrup, and the result was one very cozy, super-moist, and delicious muffin!
And not only were these muffins irresistibly tasty, but the aroma of them baking filled our home on this blustery Fall day… it was lovely!
Cinnamon Maple “Cereal Crumb” Muffins
Makes: 1 dozen muffins
BATTER INGREDIENTS:
- 1 1/2 cup leftover cereal crumbs (any non-fruity variety)
- 1 2/3 cup all purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 Tablespoon butter (melted)
- 1/4 cup oil
- 1 egg (lightly beaten)
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2 Tablespoon maple syrup
MAPLE CINNAMON SWIRL INGREDIENTS:
- 1/4 cup maple syrup
- 1/2 teaspoon maple extract
- 1/2 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 375*F and line a 12-cup muffin tin with cupcake papers.
In a medium bowl, pour buttermilk over cereal crumbs and allow them to soak while gathering your other ingredients.
In a small separate bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and nutmeg. Reserve two tablespoons of dry mixture in a separate small bowl.
Into the bowl of cereal crumbs and buttermilk, add the melted butter, vegetable oil, beaten egg, vanilla, and 2 Tablespoons maple syrup, whisking with a fork to combine. Add the dry mixture (all but the 2 reserved spoonfuls) to the wet mixture, stirring with a fork until just combined.
Use a large scoop to transfer equal amounts of batter each muffin cup — filling each cup about 2/3 full.
To the small bowl of reserved dry ingredients, add the remaining 1/4 C. maple syrup, maple extract, and cinnamon. Drizzle a heaping teaspoon of the syrup mixture over each cup of batter, “swirling” with a toothpick if desired.
Bake at 375*F for 16 minutes, or until a toothpick comes out clean.
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