Monday, May 1, 2017

Cream of Wheat Muffins

Ah, life...sometimes it can just get away from me.

I am sure that you know what I mean.  Since moving into our house, we have been busy getting settled, working, being sick, doing projects around the house, and...

We decided to top off the crazy with a new puppy!  Back in January, we added another furball to our clan.  Since we gave Murphy back to my brother and his family last April, we apparently felt it was time to refill the puppy-void.

So this is Watson (and my husband)

He is an adorable little blue heeler/black lab cross, and he clearly takes after the lab side, though he does have a wavy strip of fur all the way down his back and tail, and I do not know where that came from.

He will be 5 months old this week, and he definitely keeps me on my toes.  He is full of energy, and we are still working on him being okay with being petted without feeling the need to nibble on your hand.  He is also an excellent "finder", meaning he finds virtually anything he can in our backyard...trash, pieces of cement, rocks, chunks of grass, and one time, a rusty razor blade (we are not always thrilled with his finds...the razor blade was terrifying!) Thankfully, my mom bought us a powerful magnet, and we were able to pick up more of the dangerous bits and bobs that were left in the yard by the previous owner.

Since we often are running to and fro, we don't always have time to sit down for a hot breakfast, but we have been saved by these muffins!  I have been experimenting with various hot cereal muffins, and this is one of our favorites, we have made them twice in the last week! They have a similar texture to cornbread, and my husband cannot get enough of them, and we hope that you like them as much as we do!

Cream of Wheat Muffins


1 c. Cream of Wheat cereal (uncooked)
1 c. flour
1/2 c. sugar
3/4 c. milk
1/4 c. oil
1 egg
1 tsp vanilla
1 Tbs baking powder
1/2 tsp salt
*optional 1/4 tsp nutmeg or cinnamon


Preheat oven to 400 degrees.

Whisk together the dry ingredients in a medium bowl.  Stir in the milk, oil, egg and vanilla and mix until smooth.  Pour batter into a greased or paper lined muffin tin, about 3/4 full.

Bake for 13-15 minutes, or until golden.  Allow to cool slightly before removing from tin.