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.
Cheerios Muffins
Recipe Type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 2 dozen
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup white sugar
- 2/3 cup brown sugar
- 1/2 tsp salt
- 3/4 tsp baking soda
- 5 cups of Cheerios
- 2 eggs
- 1 tsp vanilla
- 2 cups buttermilk
Instructions
- 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.
All done!
It’s hard to resist a warm muffin right out of the oven, isn’t it?
Still hot…
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…
Enjoy!
What a lovely thing to do with the kids. I think the muffins sound and better yet, they look yummy! I will have to give them a try!
Cherrios in muffins..who would of thunk it?! 🙂 – Karen
Wow…..what a great idea! And thank you so much for including the ‘buttermilk’ lesson. I have always avoided recipes that had buttermilk in them, cuz there was just no way I was gonna buy that. It grosses me out just to think of it. I’ve never tried it, I’ve never even seen it….I guess it’s just the name! :o)
So you just opened up a world of recipes to me! You are my hero! Thanks so much!
And I will definitely be trying the Cherrios muffins….we’ll be adding walnuts and cranberries….just cuz! Yum!
Yummmm! Those look great and with the wide variety of Cheerios available, we could have different muffins every day:)
Thanks for the recipe.
Sounds interesting. I’ll have to try it! Thanks for the recipe.
I am making these for breakfast sunday! baby girl (and her daddy) will love them!
Smart! I sneak good stuff into my girls’ food as often as I can. Check out the sneaky homemade pizza on my blog yesterday – with a nod to Maggie & her pizza sauce! Wom-mom Ethne
http://www.wom-mom.com/2011/02/homemade-pizza.html
Wow! Did you make this recipe up???!!!
Cheerios are a hit in our home. So, I will definitely give it a try! Kerri
You do such awesome recipes. I’m definitely bookmarking this one.
they were yummy! i used whole wheat flour instead. i might try my whole wheat pastry flour next time, but yum yum!
I just made these and all 3 of my boys love them – thank you for the new breakfast offering 🙂
I just made these last night and they turned out kinda doughy. Do you think I may have underbaked them? I was hoping the cheerios would be a little crunchy. Maybe if I don’t let the batter soak into the Cheerios. Well, my daughter really liked them. 😀 Thanks in advance for any advice.
Hi Tammy! You may have underbaked them if they were doughy, they should come out pretty muffin-like in texture! If you want the cheerios crunch to be there you can soak the batter for 30 minutes instead of 45. Just make sure to bake them for the full amount of time so they are cooked the whole way through!! So glad your daughter liked them 🙂
Maggie
I made these last night and took them to work today. I made them with the Cinnamon Burst Cheerios and they devoured them. My teenagers even ate them. Who knew?
Help! I have made these twice now and both times they turned out spongy and chewy. I followed the recipe as posted but can’t seem to get them to turn out correctly. Any suggestions?
Thanks!
Help! I have made these twice now and both times my muffins came out spongy and heavy. Can you please give me some suggestions on how I can make these correctly?
Thanks!
Flutterblue-Hmmm, I’m not sure! Maybe you need to bake them a bit longer? Let the batter sit out longer? I’m sorry I can’t pinpoint this better for you…they should be very muffin-like in texture.
I just made these for my 11 month son because cheerios are his favorite food. I had to substitute a few things because of his age though. Because babies can’t have egg whites I used 2 tablespoons flax seed with 6 tablespoons water instead of the eggs. I also used breastmilk instead of cow’s milk. Came out great. He’s so excited! Thanks for the recipe! I will be posting my altered version on my blog very soon!
Love this! Thanks! I found you via pinterest & I just love yor blog! I myself am a mommy to 3 lil ones 4 & under! I’ll be back to visit soon! In fact just may have your blog pulled up on my iPad while I make dinner tomorrow! Love your ideas! 🙂
Wow this looks amazing! Such an awesome recipe! Can’t wait to try it out!