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Breads > Muffins & Scones

Cereal Breakfast Muffins


Preparation Time: 15 minutes

Cook Time: 25 minutes

Servings: 12


1 cup flour

2 Tbs sugar

1 Tbs CALUMET Baking Powder

1/8 tsp salt

1/3 cup shortening

1 egg

1 cup milk

3 1/3 cups POST HONEYCOMB Honey Sweetened Corn and Oat Cereal*

1 tsp sugar

1/8 tsp ground cinnamon

*Or POST Cocoa PEBBLES Cereal can be substituted for POST HONEYCOMB Honey Sweetened Corn and Oat Cereal.


Heat oven to 400°F.

Mix flour, 2 tablespoons sugar, baking powder and salt in large bowl; cut in shortening until mixture resembles coarse crumbs.

Mix 3 cups of the cereal and milk in another bowl; let stand 3 minutes. Stir in egg. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Spoon batter into greased muffin pan, filling each cup 2/3 full.

Mix remaining 1/3 cup cereal, 1 teaspoon sugar and cinnamon in small bowl. Sprinkle evenly on muffins.

Bake 20 to 25 minutes or until golden brown.

Makes 12 Servings