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 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
Ingredients:
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
Directions:
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.
Enjoy!
nice
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ReplyDeleteSuch a quick and easy recipe. I love muffins and I am always looking for easy recipes. So glad to have found this one. Thank you.
ReplyDeletecream of wheat was my dad's favorite (and mine) can't wait to try these.
ReplyDeleteThese were the bomb!!! So delicious!!! Already made 2 batches. Thank you for sharing this!!
ReplyDeleteThese were the bomb!!! So delicious!!! Already made 2 batches! Thank you for sharing this!
ReplyDeleteWe used 1 tsp of pumpkin spice in ours and it was delicious! Perfect when you are craving those fall flavors!
ReplyDeleteMy muffins now out of the oven,looking & tasting good just a little bit to much sweet for me, next time I will put les sugar, thank you for your Quick recipeš
ReplyDeleteCan unsweetened applesauce be substituted for the oil? Thanks!!
ReplyDeleteI would not recommend substituting applesauce for the oil in this recipe as it completely changes the overall texture of the muffin and makes it kind of gummy.
DeleteCan you substitute almond flour for flour?
ReplyDeleteI haven’t made it using almond flour, however I don't feel like it would result in a desirable muffin due to the texture and lack of gluten to keep the muffin together.
ReplyDeleteJust made some. Made them before. Very good indeed!
ReplyDeleteI can taste the baking powder too much - will try and reduce it next time and see if they still rise properly - probably because I reduced the sugar based on the comments
ReplyDeleteI definitely recommend making them with the listed ingredients first before adjusting things. I prefer my Muffins not be too sweet, so they already aren't loaded with sugar, and adjusting that would definitely lead to being able to taste everything else more readily.
DeleteThought I’d give these a try, though I usually view recipes as ‘guidelines’. Hence I went with 4 tbsp butter instead of ‘oil’ (whatever that is). Rather than 3/4C milk, I went with 1/3C half & half + 1/2C brown cow vanilla yogurt (it pours out of the container). And only 2 tsp alum-free baking powder + 1 tsp baking soda. Generously butter-greased the muffin tin cups…and these over-doubled in size with tall peaks in 13 minutes at 375 degrees. Super tasty and moist, I’ll be making these again…thank you for this!
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