Crumbs

I really hate wasting food. So much so, that it is even hard for me to throw out the crumbs leftover in the bottom of the cereal box. However, I also have an aversion to starting my day with a bowl of soggy cereal dust. With dismay at these choices, I have decided to opt out of both and have come up with an alternative. Instead, I put the cereal crumbs in a small glass jar in my cupboard and continue to add to the jar until I have saved enough (2 cups) to make my new favorite - Cereal Muffins. This healthy whole grain muffin is your quick breakfast all rolled into one – cereal, milk, banana, orange juice…. All you’re missing is a cup of coffee.


Cereal Muffins
These moist, hearty muffins are a great way to make something out of nothing – cereal crumbs that would have been tossed away turn into a perfect on the go breakfast or snack. It is also a great way to use up any leftover nuts or dried fruit in the pantry.


Makes 12

Ingredients

- 2 cups whole grain cereal
- 1 1/2 cup soymilk (or substitute low fat milk) 1/3 cup brown sugar
- 3/4 cup mashed ripe banana
- 1/3 cup canola oil
- 3/4 cup whole wheat flour
- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 1 tablespoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/2 teaspoon vanilla extract
- 2/3 cup fresh orange juice
- 1 cup dried fruit
- 1 cup toasted nuts

Preheat the oven temperature to 375 degrees F. Lightly grease 12 muffin tins with canola oil. Combine the cereal with the milk and let sit for 10 minutes.
Stir the brown sugar, mashed banana, canola oil and vanilla extract into the moist cereal. Stir in the dry ingredients (flours, salt, baking soda, baking powder, cinnamon and nutmeg). Gently stir in the orange juice. Gently fold the dried fruit and toasted nuts into the muffin batter. Fill the muffin tins just to the top of the muffin rim. Bake for 20-23 minutes or until the tops are slightly crisp and golden brown. Let the muffins cool for 1 minute in the pan. Use a butter knife to turn each muffin on its side to cool completely, or transfer to a wire rack. Serve warm or at room temperature. These muffins will keep covered for up to 4 days.