Strawberry Cereal Breakfast Muffins

Strawberry cereal breakfast muffins
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Recipe courtesy of Meal-Plan Your Way to Weight Loss by Rebecca Burnicle and Wendy Van Staden, Macmillan Publishers, RRP $44.99

These wholesome muffins with crisp, golden tops are as pretty as they are delicious. Perfect for breakfast or a tea-time snack.

Strawberry cereal breakfast muffinsMakes 6 / Prep 10 minutes / Cook 20 minutes

Ingredients

  • 1 1⁄2 cups (70 g) mixed grain cereal flakes (see tip)
  • 1⁄2 cup (45 g) rolled oats
  • 1⁄4 teaspoon bicarbonate of soda
  • 1⁄2 teaspoon baking powder
  • 2 large bananas, mashed
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla essence
  • 1⁄3 cup (85 g) reduced-sugar strawberry jam
  • 2 fresh strawberries, sliced

Wendy’s tip

I used Special K for these muffins, but you can use any flaked breakfast cereal.

Method

  1. Preheat oven to 180°C.
  2. Use your hands to coarsely crush cereal in a large bowl. Stir in oats, bicarbonate of soda and baking powder. Make a well in the centre, then add banana, eggs and vanilla. Stir to combine. Gently stir through jam to create a swirl in the mixture.
  3. Line a 6-hole 1⁄3 cup (80 ml) capacity muffin tray with paper cases. Divide the mixture evenly among paper cases. Top with strawberry slices. Bake for 20 minutes or until just firm in the centre when lightly touched with fingertips. Stand muffins in tray for 5 minutes, then transfer to a wire rack to cool.

TO STORE: Keep muffins at room temperate in a reusable container lined with a paper towel for up to 4 days.

TO FREEZE: Store muffins in a reusable container for up to 3 months. Thaw at room temperature or microwave individual frozen muffins until warm.

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