The other day the kids and I were dreaming about Spring and all the fun things that the change of seasons will bring to us. Out with the snow and in with the warmer weather, blooming of pretty and colorful flowers, leaves on trees, trips to the playground and picnics, lots and lots of picnic!
So we decided that even though we still have plenty of snow on the ground for any outdoor picnics maybe we could will Spring to come just a bit earlier by having ourselves a fun indoor picnic…an indoor BREAKFAST picnic in the morning that is! Our spread included lots of fruits that yelled ‘Spring is Here‘ as well as some pretty flowers in little glass bottles cause what’s Spring without all the color of beautiful blooms?
One of the breakfast treats that I made was a whole bunch of Cheerios muffins. Whaaat? I know what you’re thinking, ‘Cheerios in a muffin?‘ Heck ya! I always love a good muffin for breakfast and if I can make great-tasting healthy ones that my kids will eat that’s even better! And my kids devoured these ones, for serious! Let me just show you Exhibit A:
These babies are similar to how you’d make a Raisin Bran muffin but minus the raisins and the bran. And since I don’t care for raisins in my muffins this recipe is perfection in my eyes! Dig it folks.
Recipe type: Breakfast
Serves: 2 dozen
- 2½ cups all-purpose flour
- ⅓ cup white sugar
- ⅔ cup brown sugar
- ½ tsp salt
- ¾ tsp baking soda
- 5 cups of Cheerios
- 2 eggs
- 1 tsp vanilla
- 2 cups buttermilk
- In a large bowl, mix together your dry ingredients and set aside.
- In another bowl, mix together your wet ingredients.
- Pour the wet ingredients into the bowl of dry ingredients making sure to incorporate well.
- Cover your bowl with plastic wrap and wait about 45 minutes for the cereal to soften.
- Pour batter into a lined muffin tin and bake at 375 degrees for 15-18 minutes.
- This recipe should make about 2 dozen muffins.
- **You can keep this batter in your fridge for up to one week, just store in an airtight container!**
Alright! So first place your dry ingredients together into a large bowl…
Then add your 5 cups of Cheerios!
I add my Cheerios whole, just as they are. This gives bit of crunchiness to your muffin. If you wanted you could also crush your Cheerios before adding for a less crunchy texture, your call.
Next you are going to place your wet ingredients into a smaller bowl.
Now, if you do not have buttermilk on hand (cause really who does) you can make your own. It’s super duper easy. For every cup of buttermilk you need for a recipe you just place 1 tablespoon of lemon juice or vinegar in a cup and then fill the rest of the cup with skim milk. So for this recipe you will use 2 tablespoons of lemon juice and then fill the remaining 2 cups worth of space with your milk. Easy, right?
Here’s a little food trivia for you…did you know that most buttermilk is made with skim milk? For reals, that’s a true factoid from me to you!
So, here is all your wet ingredients all mixed up…2 eggs, 1 tsp of vanilla and 2 cups of buttermilk made with you own two hands!
Then pour your wet ingredients into your dry ingredients and mix well.
Cover and wait about 45 minutes before filling your muffin tins.
If you want, you can sprinkle a bit of sugar on the tops before baking, this gives the yummiest crunchy muffin top…DELISH!
Then bake at 375 degrees for 15-18 minutes or until the tops are golden brown.
It’s hard to resist a warm muffin right out of the oven, isn’t it?
Maybe, we should smell our pretty flowers while we wait?
Okay, enough with the waiting…let’s give one a go!
Check it…do you see those bits of Cheerios in there?
Yeah, that’s some good stuff I tell ya.
And now it’s time to round up the kids and sit on our blanket cause our Spring breakfast picnic is complete!
nom, nom, nom…