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Magic Muffins


Until I met my husband, I had never heard of Malt ‘o Meal.  If you haven’t either, it seems to be a cross between grits and oatmeal.  A bowl of it is the best winter breakfast.  An entire box lasts forever.  And in my house that’s a good thing, except that Texas doesn’t have a very long winter.  So, I always end up with half a box leftover that I either have to save until next winter or trash.  I hate to trash food.  These muffins help me use up the rest of the box and the kids absolutely love them.  Plus, if you want you could add fruit to them to make them even more “summery”.

Magic Muffins


Katie @ onceamonthmeals.com


  • 1.25 cups all purpose flour
  • 0.75 cups malt o meal hot wheat cereal, uncooked
  • 0.5 cups sugar
  • 0.5 teaspoons nutmeg
  • 0.5 teaspoons cinnamon
  • 0.75 cups milk
  • 0.25 cups vegetable oil
  • 1 medium egg
  • 1 Tablespoon baking powder
  • 0.5 teaspoons salt
  • 1 teaspoons vanilla
  • nonstick cooking spray


Preheat oven to 400.  In a large bowl, mix together all ingredients.  Spray muffin pan with nonstick cooking spray.  Fill muffin cups 3/4 way full with batter.  Bake for 18-20 minutes.  Remove from oven.

Freezing Directions:

Flash freeze.  Place into gallon freezer bag.  Label and freeze.  To serve: reheat in microwave for 30 seconds.

Servings: 12 muffins


**conversion chart image provided by Erik Spiekermann


5 Responses to “Magic Muffins”

  1. Shanna Wilson says:

    Do you know the nutritional facts by chance, per muffin? Such as calories, carbs, proteins, sugars, etc. they sound amazing!!

  2. Shannon says:

    Do you think you could use cream of wheat instead of malt-o-meal? I’d love to make these for breakfast tomorrow, but only have cream of wheat on hand!

  3. Cristy says:

    I made this with cream of wheat instead of malt-o-meal and I think they turned out fine. Altough, I don’t know what they are like with malt-o-meal, my family enjoyed them!

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