Frosted Morning Muffins


Side Dish
Frosted Morning Muffins

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Recipe Data


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    Servings and Ingredients

    Serves 30
    3 c. Hy-Vee bite-size maple and brown sugar frosted shredded wheat cereal
    1 c. boiling water
    ½ c. Hy-Vee vegetable oil
    ½ c. lightly packed Hy-Vee brown sugar
    2 Hy-Vee eggs, beaten
    2 c. low-fat buttermilk
    1 ½ c. finely shredded carrots
    1 c. Hy-Vee raisins
    1 ½ c. Hy-Vee flour
    1 c. whole wheat flour
    2 ½ tsp. Hy-Vee baking soda
    1 tsp. Hy-Vee cinnamon
    1 tsp. Hy-Vee salt
    1 (8 oz) package Hy-Vee reduced-fat cream cheese, softened
    ¼ c. Hy-Vee butter, softened
    2 ½ c. Hy-Vee powdered sugar
    ½ tsp. Hy-Vee vanilla


    1. Preheat oven to 400 degrees.
    2. Place cereal in a large bowl. Pour boiling water over cereal; cool to room temperature.
    3. Stir to break up cereal pieces. Add oil, brown sugar and eggs; mix well. Stir in buttermilk, carrots and raisins.
    4. In a medium bowl, combine flours, baking soda, cinnamon and salt. Add flour mixture to cereal mixture; mix well.
    5. Spoon batter into greased or paper-lined muffin pans, filling cups 2/3 full. Bake for 16 to 20 minutes or until toothpick inserted in center comes out clean.
    6. In a medium bowl, beat cream cheese and butter until fluffy. Slowly add powdered sugar; beat well. Beat in vanilla. Spread on cooled muffins.
    7. Store in an airtight container in the refrigerator.

    Nutrition facts


    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 20mg
    • Sodium: 250mg
    • Total Carbohydrates: 34g
    • Protein: 3g

    Daily Values

    Vitamin A 20%
    Vitamin C 0%
    Iron 15%
    Calcium 4%

    Recipe Source:

    Hy-Vee bite-size maple and brown sugar frosted shredded wheat cereal.