Breakfast Muffins
(source: Edith Erickson via Darcy Carnegie)
2 1/2 cups cereal - any kind works except Wheat Germ
1/2 cup Red River cereal
1/2 cup raisins or nuts - optional
1/2 cup butter - cut into little pieces
Combine these ingredients.
1 cup boiling water
Pour over all and after butter dissolves, add:
2 eggs
1 1/2 cups sugar
2 cups milk or buttermilk
1 tsp salt
2 1/2 tsp baking soda
2 1/2 cups flour
Bake in a 350 - 375 over for 15 - 20 minutes for medium sized muffin tins. Bake longer if using larger muffin tins using traditional tests for doneness.
Recipe can be easily doubled and keeps a long time in the fridge!
These are really good - and a great way to add the fiber of Red River cereal, while getting rid of cereal that's been sitting around just long enough to lose its crunch.
