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Cream of Wheat Muffins

My kids are big oatmeal eaters at breakfast time, so one day I thought I’d mix it up by trying to serve another hot cereal–Cream of Wheat.  Bummer for me when all three of the kids pushed it away after one bite–and then asked for their beloved oatmeal.

Not wanting the box of cream of wheat to go to waste I ended up adding some to a basic muffin recipe one morning. We loved the results. Slightly sweet, hearty, with a texture similar to cornbread, these muffins are good on their own, or warm with a pat of butter or drizzle of honey. Most of the time we eat them for breakfast or a snack, but they would also be a tasty quick-bread along-side a bowl of soup or salad at lunch or dinner.

Cream of Wheat Muffins

Author/Source:

Pam @ onceamonthmeals.com

Ingredients:

  • 1 cup flour
  • 1 cup dry cream of wheat
  • 0.5 cup sugar
  • 0.75 cup milk
  • 0.25 cup vegetable or canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1 Tablespoon baking powder
  • 0.5 teaspoon salt

Directions:

Combine all ingredients and stir together until moistened. Pour batter into a greased or paper-lined muffin tin. Bake at 400F 15-18 minutes.

**NOTE: Facebook fan, Melissa, recently asked for ideas on using leftover cream of wheat. Although my muffin recipe uses dry cream of wheat, I’m always up for an excuse to bake and so experimented with already-made cereal to see how the muffins would turn out. The texture was a bit different, but they were tasty.

So if you are in a similar situation and have leftover hot cereal, try substituting a cup of already-made cream of wheat for the dry and decrease the milk to 0.5 cup. Then follow the directions as above.

Freezing Directions:

Allow muffins to cool, then place in a freezer bag and freeze. Serve thawed.

Servings: 9-12 muffins

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13 Responses to “Cream of Wheat Muffins”

  1. kristin says:

    absolutely delicious!

  2. Megan Golden says:

    Also great to make gluten free – use cream of rice cereal and gluten free all purpose flour. Texture is the same.

  3. Elizabeth says:

    Loved these! I’m due with blessing number four in another two weeks and was looking for some easy freezer snacks/breakfasts for the kids to stick in the microwave for themselves when needed. I tweaked the recipe a bit by substituting applesauce for the oil and I added a teaspoon of fruit spread in the middle of each muffin. The kids devoured the “taste-test” pan before I could freeze them, so I am now making a double-batch to put straight in the freezer this time! lol

  4. Amy McKee says:

    My kids really liked these but I had better success using coconut oil in place of vegetable oil. They were far less crumbly. Adding a teaspoon of cinnamon and two tablespoons flax seed really helped with overall flavor as well. Yum!

  5. Yvette mares says:

    Hi.. These look delicious! I luv cream of wheat. I just popped my first batch of these in the oven. I followed your recipe to a T. However, I noticed the instructions say, ‘pour batter in greased pan”, but my batter was very thick! Absolutely no way it can be ‘poured’. I ended up adding another 1/4 cup of milk. After doing so the batter was loose enough for me to sorta ‘plop’ the batter into each muffin liner.
    Did I do something wrong or is it suppose to be that way?
    I’m excited to try them but worried I make have adjusted the flavor by adding the addition 1/4 cup of milk. Lemme know thx :)

  6. Yvette mares says:

    I forgot to mention I added a dash of cinnamon to the tops of each as well as some honey drizzle on a couple of them. I’m so excited to try them! My whole house smells delicious!! Thanks for sharing!

  7. Janet T. says:

    Thanks for this great idea for using that box of Cream of Wheat that has been sitting in my cupboard! I added about half a cup of raisins to your recipe and my sweet toothed family thought they were delicious.

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