Cereal Muffins

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I often find myself with several packages of cereal in my pantry which are open but not completely used. These are what I call flop ideas, because I would have bought them thinking it would taste good but it would have failed the taste test at home miserably. Lying in my pantry these opened packages manage to simultaneously occupy space in my pantry and make me feel guilty every time I see them for not using it up. And since I hate to waste stuff especially food, throwing away these cereals is not an option for me.

One day when I was getting dinner ready and the tv was as usual turned into a local news channel, a cooking segment came on where the chef prepared raisin bran cereal muffins. When I saw that clip I went "Hey ! I like this idea". So promptly I looked around for cereal muffin recipes and came across this one. I altered the recipe considerably and found these muffins were very good. They were soft and chewy on the first day with a delightful crunch from the cereal, the second day they were a little more chewier and warming them in the microwave helped regain their fresh from the oven taste. This really is a great way to use up any type of cereal and many variations in taste can be made with this basic idea.



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Ingredients and Method to make Cereal Muffins
Dry Ingredients
1/2 cup barley flour
1/2 cup white whole wheat flour (unbleached, see notes)
1 cup fiber one cereal (or any other cereal of choice)
1 cup Post's Cranberry Almond crunch cereal (or any other cereal of choice)
1/2 cup dried raisins
1/2 cup sugar
3 tsp baking powder (aluminum free)
1/2 tsp salt

Wet Ingredients
1/2 cup milk
1/2 cup oil
2 tbsp flax seed meal+ 6 tbsp water
1 tsp vanilla essence

Preheat oven to 350 deg F

Line a regular sized muffin tray with paper liner or grease the muffin cups and keep aside.

In a large bowl mix together all the dry ingredients

Whisk together flax seed meal and water until it becomes gelatinous

In a bowl mix together flax seed meal mixture and oil.

Add this mixture to the dry ingredients slowly, mixing it in as you pour.

Add milk and vanilla essence to this mixture and mix well.

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This mixture will be a little thick, spoon this mixture into the paper lined muffin cups upto 2/3rd level.

Place the tray in the oven and bake for about 20 to 25 minutes or until toothpick inserted in the center of muffin comes out clean.

Yielded one dozen regular sized muffins

Tastes best on the day of baking or within a couple of days. If using the day after, warm in the microwave for a few seconds before serving to get a more softer and right out of the oven feel.

Notes

I used flour from white wheat different from wheat flour which is bleached, which is also lighter in texture and feel. You can substitute this with regular whole wheat flour or all purpose flour.

Similarly in case you cannot find barley flour you can substitute it with either all purpose flour or whole wheat flour as per your preference.