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Apple Cinnamon Muffins

Makes 9 muffins.

  • 1/3 cup sugar, divided
  • 1 1/4 cups flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup CREAM OF WHEAT Cereal, (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup apple juice, divided
  • 1/2 cup fat-free milk
  • 1 egg, slightly beaten
  • 2 tbls. margarine or butter, melted
  • 1 teaspoon vanilla
  • 1 cup apple, chopped peeled
  • RESERVE 1 Tbsp. sugar. Mix remaining sugar, flour, cereal, baking powder, pumpkin pie spice and salt; set aside.
  • RESERVE 2 Tbsp. apple juice. Blend remaining juice, milk, egg, margarine and vanilla until well blended. Stir into dry ingredients just until moistened; stir in apple. Spoon into 9 greased 2-1/2-inch muffin pans, mounding slightly.
  • BAKE at 400°F for 18-20 minutes or until toothpick inserted in center comes out clean. Remove from pan; brush tops with reserved juice and sprinkle with reserved sugar. Serve warm.
  • Storage Know-How: Store leftover muffins in the freezer. Place cooled muffins in a sealable plastic freezer bag and freeze for up to 6 months. Thaw at room temperature and reheat gently until warm.

RECIPES CALLING FOR GRANDMA'S
“SECRET INGREDIENT”

Cream of Wheat is the perfect ingredient for boosting the nutritional value of meals and snacks. Find easy recipes and ideas for healthier eating that taste delicious.

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