Cream of Wheat Muffins

My kids are big oatmeal eaters at breakfast time, so one day I thought I’d mix it up by trying to serve another hot cereal–Cream of Wheat.  Bummer for me when all three of the kids pushed it away after one bite–and then asked for their beloved oatmeal.

Not wanting the box of cream of wheat to go to waste I ended up adding some to a basic muffin recipe one morning. We loved the results. Slightly sweet, hearty, with a texture similar to cornbread, these muffins are good on their own, or warm with a pat of butter or drizzle of honey. Most of the time we eat them for breakfast or a snack, but they would also be a tasty quick-bread along-side a bowl of soup or salad at lunch or dinner.

Cream of Wheat Muffins

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 1 cup flour
  
• 1 cup dry cream of wheat
• 0.5 cup sugar
• 0.75 cup milk
• 0.25 cup vegetable or canola oil
• 1 egg
• 1 teaspoon vanilla
• 1 Tablespoon baking powder
• 0.5 teaspoon salt

Directions:

Combine all ingredients and stir together until moistened. Pour batter into a greased or paper-lined muffin tin. Bake at 400F 15-18 minutes.

**NOTE: Facebook fan, Melissa, recently asked for ideas on using leftover cream of wheat. Although my muffin recipe uses dry cream of wheat, I’m always up for an excuse to bake and so experimented with already-made cereal to see how the muffins would turn out. The texture was a bit different, but they were tasty.

So if you are in a similar situation and have leftover hot cereal, try substituting a cup of already-made cream of wheat for the dry and decrease the milk to 0.5 cup. Then follow the directions as above.

Freezing Directions:

Allow muffins to cool, then place in a freezer bag and freeze. Serve thawed.

Servings: 9-12 muffins

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This entry was posted on Wednesday, July 27th, 2011 at 7:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.