Breakfast Muffins
Breakfast Muffins are a real morning treat, packed with healthy cereal grains, raisins, dates and pecans. A great breakfast to enjoy with a cup of coffee or ice cold milk.
Servings: 14 muffins
Calories: 259kcal
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 1/4 cups Post® Great Grains® Raisins Dates & Pecans™, Divided use
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/3 cup milk
- 1/2 cup vegetable oil
- 2 eggs
Instructions
- Preheat oven to 375°
- Add flour, 1 1/2 cups Post® Great Grains® Raisins, Dates & Pecans™ ,salt, baking powder and baking soda to a mixing bowl and whisk together.
- In a separate bowl, combine milk, oil, and eggs together until well combined.
- Pour the wet ingredients over the dry ingredients and stir together until just combined, batter may have a few lumps and that is fine.
- Scoop into lined or greased muffin cups.
- Sprinkle remaining cereal over the muffins.
- Bake at 375 degrees for 22-25 minutes or until a toothpick inserted to center, comes out clean.
- Remove to a wire rack to cool.
- Serve warm or at room temperature.
Notes
Store cooled muffins in a zip top bag at room temperature for up to 3 days or freeze in a single layer in a zip top freezer bag for up to 3 months.
Reheat frozen muffins, covered in foil in a 325° oven for about 15 minutes.
Nutrition
Serving: 1g | Calories: 259kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 255mg | Fiber: 1g | Sugar: 22g