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At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

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Friday, June 22, 2012

Cereal Muffins (Soy, Fish and Nut-Free)

Cereal Muffins made with Post Raisin Bran and Apples.

When I was a girl, my mom used to make a cereal muffin that I would just gobble up, and I never got the recipe from her (she couldn't remember what it was exactly), so I went searching the web for one.  I found a recipe for them on Cooks.com, but decided to change it up a little to make it more my style. :)  This is the result.  I hope you like them!

Please note that this recipe is only soy-free if you use all soy-free ingredients and is also nut-free (if you don't add any) and fish-free. :)


Cereal Muffins
4 Cups soy-free bran flakes

2 Cups milk

 1/2 Cup olive oil

2 eggs

2 Cups soy-free flour (all-purpose or whole wheat)

1/2 Cup white sugar

2 Tablespoons baking powder

1/2 to 1 teaspoon salt

1 teaspoon cinnamon

1. Preheat oven to 400oF.
2. Mix bran flakes and milk and let stand up to 5 minutes (depending how much "crunch" you want left in them) to soften the flakes.
3. Add oil and eggs to cereal mixture. Blend well.
4. Add flour, sugar, baking powder, salt and cinnamon. Mix well.
5. Line muffin tins with 18 to 24 paper cups.
6. Fill cups 2/3 or so full.
7. Bake for 15 to 20 minutes, until toothpick inserted in the center muffin comes out clean.

Variations: You can add dried fruit and/or nuts if you wish (about a Cup; depends on your preference, but I wouldn't exceed 1 1/2 Cups of add-ins). Fresh fruit (i.e. apples (with or without peel) in a small dice, sliced strawberries, blueberries, raspberries, blackberries) would work, too, but NOT frozen as it will make the batter too mushy from water content.  You can also make these with a soy-free Raisin Bran (Post is soy-free) instead of the bran flakes.


These are a great alternative to your run-of-the-mill rolls. They are also great for breakfast!



This recipe was submitted to:
Food on Friday on Carole's Chatter

realfoodallergyfree


Wonderful Food Wednesday on Family, Food and Travel

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