I want to throw it away, but I just can't. There is nothing wrong with the cereal, I just don't like it. I bought it on a whim, figuring it would be a nice healthy way to start my day; instead, it tasted a bit like straw.Since I simply can't throw the stuff out, I figured I'd try to bake with it.
I did a quick google search and came up with a few promising recipes. I tweaked them a little and came up with Shredded Wheat Blackberry Muffins.
Surprisingly, these muffins are moist and cakey. No straw-like texture here. Gian Luca didn't even believe I put some cereal in there. So the shredded wheat can stay!
Shredded Wheat Blackberry Muffins
1 1/2 cups flour
1/2 cup sugar + 1 tablespoon for topping
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups crushed shredded wheat
1 egg, slightly beaten
3/4 cup milk
1/3 cup vegetable oil
1 1/2 cup blackberries ( fresh or frozen)*
1 tbsp. lemon juice
zest of 1 lemon
Preheat oven to 400 degrees F.
Sift together flour, sugar, baking powder and salt. Add in crushed cereal. Add egg, milk and oil and stir until fully incorporated. Fold in the blackberries, lemon juice and lemon . Line a 12 muffin pan with cupcake liners ( or grease the pan). Fill each cup 2/3 full. Sprinkle the top of each muffin with a little bit of sugar. Bake on middle rack for 18-25 minutes* ( this may take slightly longer if using frozen berries). The tops of the muffins should be golden brown. Cool in muffin pan for 15 minutes, then transfer to a wire rack to cool completely.
Yield: 12 medium muffins
1/2 cup sugar + 1 tablespoon for topping
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups crushed shredded wheat
1 egg, slightly beaten
3/4 cup milk
1/3 cup vegetable oil
1 1/2 cup blackberries ( fresh or frozen)*
1 tbsp. lemon juice
zest of 1 lemon
Preheat oven to 400 degrees F.
Sift together flour, sugar, baking powder and salt. Add in crushed cereal. Add egg, milk and oil and stir until fully incorporated. Fold in the blackberries, lemon juice and lemon . Line a 12 muffin pan with cupcake liners ( or grease the pan). Fill each cup 2/3 full. Sprinkle the top of each muffin with a little bit of sugar. Bake on middle rack for 18-25 minutes* ( this may take slightly longer if using frozen berries). The tops of the muffins should be golden brown. Cool in muffin pan for 15 minutes, then transfer to a wire rack to cool completely.
Yield: 12 medium muffins
Way not to waste! These look yummy! Hope all is going well with the book - never lose sight of your dreams! Still wanting to try your brother's restaurant - so busy - days keep ticking away. Well, if not in the fall, I'll be sure to make it in the spring.
ReplyDeleteWay not to waste! Looks yummy! Hope things are going well with the book, Never lose sight of your dreams! I am hoping to get to your brother's restaurant soon. I might have to wait until spring - I've been so busy lately! I need a weekend to relax!
ReplyDeletefound this recipe today & i am so excited. I have two boxes of shredded wheat tha i received for free and don't want to waste! also, for the first time ever, i have a blackberry bush producing lots of berries and I need to use them up, too. perfect timing for me to find this. thank you!
ReplyDelete