Mighty Peanut Butter & Strawberry Muffins | Schnucks

Mighty Peanut Butter & Strawberry Muffins

Back to School, Breakfast

Mom’s Best Sweetened Wheatfuls Cereal is an excellent source of fiber with 44g of whole grains per serving.

1H

12

Mom’s Best Sweetened Wheatfuls Cereal is an excellent source of fiber with 44g of whole grains per serving.

Ingredients

  • 1 cup Mom’s Best Sweetened Wheatfuls Cereal
  • 1 1/4 cups milk
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tbsp. baking powder
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 large egg
  • 1/4 cup creamy peanut butter
  • 1/4 cup vegetable oil
  • 1 tbsp. lemon juice
  • roasted strawberries (recipe below)

Instructions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with muffin liners and coat each with nonstick cooking spray.
  2. In a large bowl combine cereal and milk. Let stand 10 minutes. In a medium bowl combine next six ingredients; set aside.
  3. Mash soaked cereal with a fork. Stir in egg, peanut butter, oil and lemon juice.
  4. Add dry ingredients to cereal mixture. Stir until just moistened (batter should be lumpy). Fold roasted strawberries into the batter. Spoon evenly into muffin tin, filling each cup about three-quarters full.
  5. Bake 16–20 minutes or until a toothpick inserted near the center comes out clean. Let stand in pan 5 minutes. Remove to a wire rack and let cool slightly. Serve warm.

Roasted Strawberries

8 oz. quartered fresh strawberries, 2 tbsp. sugar, 1/2 tsp. vanilla, 1/4 tsp. salt

  • Preheat oven to 400 degrees.
  • In a large bowl toss together fresh strawberries, sugar, vanilla and salt.
  • Arrange in a single layer on a parchment-lined baking sheet.
  • Bake 15–20 minutes or until browned. Transfer to a bowl; let cool completely.

    Nutrition Facts

    225 CALORIES Per Serving

    FAT: 10G

    SATURATED FAT: 2G

    CHOLESTEROL: 17MG

    SODIUM: 290MG

    CARBOHYDRATES: 30G

    FIBER: 2G

    SUGAR: 12G

    PROTEIN: 5G

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