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Leftover Hot Cereal Muffins Recipe

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This recipe for Leftover Hot Cereal Muffins is from G.G.'s Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup cooked cereal, any kind,
2 egg yolks,
3 T. melted butter,
1/3 cup maple or agave syrup,
1 1/4 cup buttermilk,
2 1/4 cups white flour (Try some of any other flour),
1/2 tsp. salt,
2 tsp. baking powder,
1 tsp. Gum Agar ( It supports the rising process if you use low gluten flours)
1 tsp. soda,
1 tsp. cinnamon,
1 tsp. lemon zest,
2 egg whites, stiffly beaten,
1/2 cup raisins or dried cranberries are optional
Directions:
Directions:
In blender put all liquid ingredients and mix thoroughly. Sift all dry ingredients and mix with liquid and dried fruit until just incorporated. Adjust consistency to a thick batter by adding a little more flour at this point. Fold in stiffly beaten egg whites. Place in greased muffin tin and bake at 400º for 18 or so minutes until muffin is firm to the touch. Do not over bake. Freeze the ones you don't use for later use in air tight plastic bag.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Good use for left over hot cereal. Great for quick breakfast when extras are available in the freezer..

 

 

 

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