If you’re like me, then you might be getting a little bored with the food you have at home during this quarantine. Of course, I’m trying to be strategic in what I absolutely NEED to go out and get, but lately, it’s even more important to get creative with what you already have in the fridge. I call it “Kitchen MacGuyvering”! It reminds me of that scene from Friends when Chandler asks Monica, regarding what food Joey has in his fridge, “you’re a chef. What can you make with baking soda and beer?” 🙂 Well, after channeling my inner Monica, doing some research and taking inventory of my pantry, I decided on these Breakfast Cereal Muffins!
Now you might be wondering what type of cereal would work best in this recipe. And my response would be – ANYTHING! My husband happens to love cereal, and we’re talking any and all varieties of sugary cereal. Sorry Ellie – but hey, I still love you, even if you eat Fruity Pebbles every morning.
So, while yes, I could have used up some of his breakfast treat for these, I prefer to use this awesome, low-carb keto-friendly cereal. I found the company Magic Spoon a few months ago. Not only do they make super delicious childhood-like favorite cereals that are low-carb, and high protein, BUT they are KOSHER! It was truly “magical” for me. 🙂
Full disclosure here on these muffins. Since they’re made out of flaxseed meal, these have a bit of a “spongy” texture to them. I think they turned out great, but my husband who is not as much of a fan of the texture of some gluten-free foods, was not super into them. To me, they’re light, airy (and m-word – you know what I mean) and don’t give you that heavy feeling you’d normally get after eating a muffin of any size. Either way, I’m a fan.
Hope you all are staying healthy and safe – and why not use this time to get your creative juices flowing with your cooking or baking, am I right?
Well, regardless, happy food experimenting!
- 2 tbsp Ground Flaxseed
- 1 1/2 cups Breakfast Cereal Use any kind you like or whatever's leftover!
- 4 Large eggs
- 1 tsp Baking powder
- 2 tbsp Almond milk
- 1 tsp Vanilla Extract
- 2 tbsp Sugar, or sugar substitute
- 4 tbsp Coconut oil, melted You can also use butter or a light-tasting oil like avocado oil!
- 1/4 tsp Cinnamon
- 4 tbsp Coffee Totally optional but I added in some leftover cold brew for a little hint of coffee flavor - the perfect breakfast bite!
Pre-heat oven to 350F and line a muffin tin with cupcake liners
In a bowl, mix together the coconut oil and cereal - then add in the rest of the ingredients
Let the batter sit for a few minutes
Pour the batter in the muffin trays and bake for 18-20 min, watching carefully so the tops of the muffins don't get too dark
Let the muffins cool on a wire rack and enjoy!
If you want to make a glaze, I mixed 1/2 cup of powdered sugar (or powdered Swerve) with 3 tbsp lemon juice (for a burst of tartness) or almond milk. This will leave you with leftovers which you can keep in the fridge and use to top homemade pancakes, waffles or brownies!