Cinnamon Maple “Cereal Crumb” Muffins

This ultra-frugal tip will not only save some of your leftover cereal crumbs from the trash, it will also give you some pretty amazing muffins! Win-win!

Guest post from Carissa.

I recently came to a point where the budgeter in me just couldn’t bear to throw away any more cereal crumbs! Week after week, I’d find myself at the bottom of another box of cereal with a good two inches of dust left over, and it bothered me to toss all that in the garbage can.

I realize that in the grand scheme of things, throwing away a few cereal crumbs is FAR from earth-shattering. But I just knew there must be some way to make good use of all that crunchy whole-grain goodness.

So I started saving our cereal remnants in a ziptop bag and trying to think of ways to use them.

Turns out, they are good for a whole lot!

Some of our favorite uses for “cereal dust” are:

• Mixing into our morning oatmeal for a little added crunch
• Substituting it for oats and other grains in homemade granola bars
• And my new favorite use for it… as an add-in for homemade muffins!

This week I added a cup or so of “cereal dust” to a basic muffin recipe, along with a swirl of cinnamon maple syrup, and the result were very cozy, super-moist, and delicious muffins!

And not only were these muffins irresistibly tasty, but the aroma of them baking filled our home on this blustery Fall day… it was lovely!

Ingredients for Cereal Crumb Muffins

FOR THE BATTER:

• 1 cup buttermilk
• 1 1/2 cup leftover cereal crumbs (any non-fruity variety)
• 1 2/3 cup all purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon or nutmeg
• 1 Tablespoon butter (melted)
• 1/4 cup oil
• 1 egg (lightly beaten)
• 1 teaspoon vanilla
• 2 Tablespoon maple syrup

FOR THE MAPLE CINNAMON SWIRL:

• 2 Tablespoons of reserved dry muffin mixture (see directions)
• 1/4 cup maple syrup
• 1/2 teaspoon maple extract
• 1/2 teaspoon ground cinnamon

How to Make Cereal Crumb Muffins

1. Preheat oven to 375ºF and line 12 regular muffin cups with liners.

2. In a medium bowl, pour buttermilk over cereal crumbs and allow them to soak while gathering your other ingredients.

3. In a separate bowl, whisk together flour, sugar, baking soda, baking powder, salt, and spices.

4. Reserve two tablespoons of dry mixture in a separate small bowl.

5. Into the bowl of cereal crumbs and buttermilk, add the melted butter, vegetable oil, beaten egg, vanilla, and 2 Tablespoons maple syrup, whisking with a fork to combine.

6. Add the dry mixture (all but the 2 reserved spoonfuls) to the wet mixture, stirring with a fork until just combined.

7. Use a large scoop to transfer equal amounts of batter each muffin cup — filling each cup about 2/3 full.

8. To the small bowl of reserved dry ingredients, add the remaining 1/4 C. maple syrup, maple extract, and cinnamon.

9. Drizzle a heaping teaspoon of the syrup mixture over each cup of batter, “swirling” with a toothpick if desired.

10. Bake in the preheated oven for 16 minutes, or until a toothpick comes out clean.

Recipe

Cinnamon Maple Cereal Crumb Muffins

Author Crystal Paine

Course Bread, Breakfast, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Servings 12 muffins

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Ingredients

  

1x2x3x

FOR THE BATTER:

• 1 cup buttermilk
• 1 1/2 cup cereal crumbs any non-fruity variety
• 1 2/3 cup all purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon or nutmeg
• 1 Tablespoon butter melted
• 1/4 cup oil
• 1 egg lightly beaten
• 1 teaspoon vanilla
• 2 Tablespoon maple syrup

FOR THE MAPLE CINNAMON SWIRL:

• 2 Tablespoons of reserved dry muffin mixture see directions
• 1/4 cup maple syrup
• 1/2 teaspoon maple extract
• 1/2 teaspoon ground cinnamon

Instructions

• Preheat oven to 375ºF and line 12 regular muffin cups with liners.
• In a medium bowl, pour buttermilk over cereal crumbs and allow them to soak while gathering your other ingredients.
• In a separate bowl, whisk together flour, sugar, baking soda, baking powder, salt, and spices.
• Reserve two tablespoons of dry mixture in a separate small bowl.
• Into the bowl of cereal crumbs and buttermilk, add the melted butter, vegetable oil, beaten egg, vanilla, and 2 Tablespoons maple syrup, whisking with a fork to combine.
• Add the dry mixture (all but the 2 reserved spoonfuls) to the wet mixture, stirring with a fork until just combined.
• Use a large scoop to transfer equal amounts of batter each muffin cup — filling each cup about 2/3 full.
• To the small bowl of reserved dry ingredients, add the remaining 1/4 C. maple syrup, maple extract, and cinnamon.
• Drizzle a heaping teaspoon of the syrup mixture over each cup of batter, “swirling” with a toothpick if desired.
• Bake in the preheated oven for 16 minutes, or until a toothpick comes out clean.

Nutrition

Serving: 1muffin | Calories: 204kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 319mg | Potassium: 81mg | Fiber: 1g | Sugar: 16g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

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Do you have any other creative ways to use up leftover cereal crumbs?

Carissa is a wife and mother of a sweet 1-year old girl. She loves the Lord, her family, and cooking! In recent years her family has made drastic cuts to their budget in order to start saving to build a home.

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