Best Shredded Wheat Muffins Recipes
THREE-GRAIN MUFFINS
"A new neighbor brought me a batch of this muffin mix," relates Dorothy Collins of Winnsboro, Texas. "I was pleasantly surprised at how well it kept in the fridge and what delicious, moist muffins it created."
Provided by Taste of Home
Time 30m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine oats, Shredded Wheat and bran. Add buttermilk, water, oil and eggs; stir for 1 minute. Stir in brown sugar. Combine flour, baking soda and salt; add to the cereal mixture until blended. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
Nutrition Facts : Calories 166 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.
BLUEBERRY SHREDDED WHEAT MUFFINS
A delicious way to make blueberry muffins more nutritious.
Provided by Amy Desrosiers
Categories Muffin
Time 25m
Number Of Ingredients 12
Steps:
- Pre-heat oven to 400 degrees f.
- Line each muffin tin with liners or nonstick spray.
- In a stand mixer bowl, add the dry ingredients and mix.
- Mix in the Shredded Wheat Original cereal.
- Add in egg, and milk, and combine until smooth.
- Fill muffin tins 2/3 of the way.
- Bake for 16-20 minutes or until a butter knife inserted into the middle of the muffins comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 168 kcal, Carbohydrate 25 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 17 mg, Fiber 2 g, Sugar 10 g
SHREDDED WHEAT MUFFINS
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
Categories Other Breakfast
Time 30m
Number Of Ingredients 11
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.
HEARTY WHOLE GRAIN MUFFINS
These muffins are delicious. My very, very picky son loves them for breakfast and doesn't even realize they are full of good things for him. You can easily substitute the grains in the recipe for whatever you prefer or have on hand.
Provided by babooleena
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 18
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
- Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
- Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 30.7 g, Cholesterol 0.7 mg, Fat 4.5 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 253.5 mg, Sugar 16 g
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