Bread and muffins, bread and muffins…recognize a pattern here? Well, carbs (especially wheat) still rule my world!
Last week we had two little guests over who insisted they could eat nothing else but sugar ladden cinnamon cereal for breakfast. I tried to offer rice syrup sweetened granola instead but with no success.
So now that we have this HUGE box of cinnamon cereal at home, I suddenly remembered why I stopped buying that kind of stuff and reach for a bowl of oats and fruit instead every morning. Like the kids, I can eat that stuff by the boatload, too.
While I was munching on a couple of cereal pieces, I thought that they would be great in a muffin. And they were:
Cinnamon Cereal Muffins (12 muffins)
120 g (1 cup) whole wheat flour
120 g whole barley flour (1 cup) (whole wheat or spelt works fine here)
50 g (1/4 cup) raw sugar
1/2 packed teaspoon lemon zest
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
300 ml (1 1/4 cups) soy milk
1 tablespoon ground flax-seed
60 g (1/4 cup) unsweetened soy yoghurt
60 ml (1/4 cup) vegetable oil
2 tablespoons barley malt syrup (molasses or maple syrup are a good substitute)
65 g (1 1/4 cups, divided) cinnamon cereal (any other sturdy cereal or even granola should be fine)
Line a muffin tin with muffin liners or grease with oil. Set aside. Preheat oven to 180C (350F).
In a large bowl sift together flours, sugar, zest, cinnamon, baking powder and salt. Set aside. In another bowl, combine soy milk, flax-seed, and yoghurt. Let sit for 10 minutes. Add vegetable oil and syrup. Stir wet into dry ingredients until combined. Don’t overmix the batter. Carefully fold in 1 cup of cereal. Pour batter into muffin tins. Decorate with remaining cereal. Bake for 20-22 minutes. Let cool in pans for five minutes, remove muffins and let cool completely.