Red River Muffins

I have recently ventured into the cozy comfort of warm cereal and Red River is one of my fav’s so far. I needed lunch made for tomorrow but was out of just about everything. I thought a batch of muffins would be a fun tide-me-over snack, and adding the Red River cereal would add the nutrition I need to ebb the guilt of bringing a muffin as lunch.

You could add a cup of just about anything to this recipe. Dried fruits, nuts, shredded carrot or apple etc….but I had none of that. I found half a Reese’s Pieces Bar in the freezer & chopped it up & added it to the dry ingredients. Not exactly healthy but, hey…its Friday tomorrow.

In a mug beat with a fork: 1 egg, 3/4 cup milk (i used almond) & a cap of vanilla

In a small pot melt 2 tbsp butter & 1/ cup of honey (or maple syrup)

In a big bowl blend: 1 1/2 cups of Red River Cereal, 1 cup whole wheat flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 1/2 tsp pumpkin spice, 1 cup of extras (nuts, chocolate chips etc)

Add all wet ingredients to dry and blend well. 3/4 fill greased or lined muffin tins & bake at 375 for approx 20 min or until toothpick comes out clean.

The Red River makes this a hearty & crunchy muffin!




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