Best Shredded Wheat Muffins Recipes

SHREDDED WHEAT MUFFINS

shredded wheat muffins image

this is a forgiving recipe. i sometimes use crushed corn flakes instead of the bran. these are healthy but taste very good. you can add raisins or nuts if desired. this keeps it in the ref for 6wks.

Provided by c g

Time 30m

Number Of Ingredients 11

Ingredients

2 c all bran or crushed cornflakes
2 c oatmeal
2 small shredded wheat biscuits
1 tsp salt
4 eggs
4 c buttermilk
1 c oil
5 c flour
2 1/2 c sugar
5 tsp soda
2 c boiling water

Steps:

1. put the two shredded wheat biscuits in the boiling water. set aside. mix the wet ingredients. add the dry ingredients then the shredded wheat mixture. mix well. you may add nuts or raisins if you wish. ref or bake at 400 for 10 to 15 min do not use a mixer to mix these. stir before baking if been in the ref.

EASY MORNING GLORY MUFFINS

Easy Morning Glory Muffins image

These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.

Provided by Debbie Clarke

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 ¼ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups shredded carrots
½ cup raisins
½ cup chopped walnuts
½ cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g

BREAKFAST CEREAL MUFFINS

Breakfast Cereal Muffins image

Wonderful breakfast, brunch, or mid-morning snack. This recipe is very versatile. Any kind of cereal works, and you can substitute dried fruit and/or nuts for part of the cereal. If using a cooked, hot cereal like oatmeal, combine with wet ingredients instead of dry.

Provided by littleturtle

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 egg
1/4 cup salad oil or 1/4 cup vegetable oil
1/2 cup milk
1/4 cup honey
1 cup flour
1/4 cup brown sugar, packed
3 teaspoons baking powder
1 teaspoon salt
2 cups breakfast cereal (like Raisin Bran, All Bran, Corn Flakes, Rice Krispies, etc.)

Steps:

Preheat oven to 350°F.
Grease 12 medium sized (2 3/4" diameter) muffin cups.
In a mixing bowl, beat egg and whisk together with oil, milk and honey.
In a large bowl combine the dry ingredients; mixed well.
Pour the wet ingredients into the dry and stir just until flour is moist (batter should be lumpy).
Fill muffin cups 2/3 full with the batter, and bake for 20-25 minutes (until golden brown and a toothpick comes out clean when inserted).
Remove from pan immediately.

Nutrition Facts : Calories 129.6, Fat 5.4, SaturatedFat 1, Cholesterol 16.9, Sodium 297.3, Carbohydrate 19, Fiber 0.3, Sugar 10.3, Protein 2