Freezer Meal Recipes / Breakfast / Cream of Wheat Muffins

Cream of Wheat Muffins

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.
12 Servings Meet The Cook Print
Cream of Wheat Muffins

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all ingredients and stir together until moistened.
  2. Pour batter into a greased or paper-lined muffin tin.
  3. Bake at 400F 15-18 minutes.
  4. Allow muffins to cool slightly before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients and stir together until moistened.
  2. Pour batter into a greased or paper-lined muffin tin.
  3. Bake at 400F 15-18 minutes.
  4. Let cool completely.
  5. Once cool, divide among indicated number of freezer bags. Label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Serve at room temperature or heat slightly in microwave.

15 Comments

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  1. These are amazing! Made them on a cold day as an excuse to turn on the oven and hubby loved them so much we made more a few days later. Thank you!

        1. Yes, Stacy. The cream of wheat would be cooked first. That keeps the muffins from getting too grainy in texture.

        2. So we just follow the package directions to first cook the cream of wheat? In milk or water? And when you say “1 cup hot wheat cereal”, is that measurement before or after it is cooked?

        3. Hi Michelle! The milk or water would be up to you. I personally prefer milk just so it is creamier. The “1 cup hot wheat cereal” would be after it is cooked.

  2. Can you make these with hot rice cereal? Or grits? Both have the same texture as cream of wheat I think. Thanks!

    1. Hi Andrea! You could definitely try that. The flavor profile would change a bit, but I’m sure you could adapt the recipe to be more savory or sweet, whichever you prefer.

  3. Just popped these in oven…now we wait….added golden raisins and some cinnamon to half of the batter.

  4. Mine didn’t rise like the picture. I don’t think my baking soda was too old. The batter seemed really wet. Are the amounts in the recipe correct?

  5. I recommend indicating that the hot cereal is cooked in the ingredients, or directions. I just added the cream of wheat dry, and then read through the comments and realized I was supposed to cook it first. Oops. 11 more minutes in the oven, so we’ll see how they turn out!

    1. We apologize for any misleading comments above. The hot wheat cereal should not be cooked first. It is simply the way to differentiate a hot vs a cold cereal. We didn’t want to just put wheat cereal and have some folks buy Wheaties. Again, we apologize – hope your muffins turned out!

  6. I popped these in the oven, THEN started reading comments….was heart-broken when I read that cereal needed to be cooked first, THEN, the happiest moment of my week when I read the correction at the end.

    Added some chopped walnuts and cessions..looking forward to enjoying some warm homemade muffins shortly!

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