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Cream of Wheat Muffins

<p>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.</p>
12 Servings Recipe By

Ingredients

  • 1 cup Flour, All-Purpose
  • 1 cup Hot Wheat Cereal
  • 1/2 cups Sugar
  • 3/4 cups Milk
  • 1/4 cups Vegetable Oil
  • 1 individual Egg
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Baking Powder
  • 1/2 teaspoons Salt

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 muffin
  • 157 Calories
  • 6g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 20mg Cholesterol
  • 217mg Sodium
  • 24g Total Carb
  • 0g Fiber
  • 9g Total Sugars (Includes 8g Added Sugars)
  • 3g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

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

  1. Pour uncooked cereal into a bowl.
  2. Add remaining ingredients and stir together until moistened.
  3. Pour batter into a greased or paper-lined muffin tin.
  4. Bake at 400F 15-18 minutes.
  5. 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. Pour uncooked cereal into a bowl.
  2. Add remaining ingredients and stir together until moistened.
  3. Pour batter into a greased or paper-lined muffin tin.
  4. Bake at 400F 15-18 minutes.
  5. Let cool completely.
  6. 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. Thaw: Countertop
  2. Serve at room temperature or heat slightly in microwave.

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