Preheat oven to 400 degrees. Spray muffin tin with nonstick cooking spray or line with paper liners.
Recipe
Breakfast
Frosted Shredded Wheat Morning Muffins
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Looking for an easy and healthy muffin recipe? We've got you covered with these whole wheat muffins!
Time-saving tip: make the muffin batter ahead of time, refrigerating it up to 2 days before baking.
Servings and Ingredients
Ingredients
Serves 27
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. Hy-Vee frosted bite size shredded wheat cereal | ||
| 1 c. boiling water | ||
| ½ c. Hy-Vee vegetable oil | ||
| 1 c. Hy-Vee brown sugar, packed | ||
| 2 Hy-Vee large eggs | ||
| 2 c. buttermilk | ||
| 1 ½ c. carrots, finely shredded | ||
| 1 c. Hy-Vee raisins | ||
| 1 c. Hy-Vee whole wheat flour | ||
| 2 ½ tsp. Hy-Vee baking soda | ||
| 1 tsp. Hy-Vee cinnamon | ||
| 1 tsp. Hy-Vee salt |
Things To Grab
- Standard muffin tin
- Hy-Vee nonstick cooking spray
- Muffin paper liners
- Large bowl
- Electric beaters
- Medium bowl
- Wooden toothpick
Directions
Combine cereal and boiling water in a large bowl; allow to sit for 5 minutes. Stir to break up cereal pieces. Beat in oil, brown sugar and eggs. Stir in buttermilk, carrots, and raisins.
In a medium bowl, combine flours, baking soda, cinnamon, and salt. Fold into cereal mixture. Spoon into prepared muffin cups, filling two-thirds full.
Bake for 16 to 20 minutes or until toothpick inserted in center comes out clean.
Hyvee Culinary Expert Tip
To make ahead, prepare batter, cover and refrigerate up to 48 hours. Fill muffin cups and bake as described.
To make ahead, prepare batter, cover and refrigerate up to 48 hours. Fill muffin cups and bake as described.
Nutrition facts
Servings
160 Calories per serving
1 muffin
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 15mg
- Sodium: 250mg
- Total Carbohydrates: 28g
- Protein: 3g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee frosted bite size shredded wheat cereal package