Healthy Shredded Wheat Blueberry Muffin Recipe
What to do with those pesky shreds of Shredded Wheat at the bottom of the box? I dump a new box in the Tupperware cereal container when the stash gets low, so the pile of tiny shreds at the bottom keeps getting bigger and bigger. Then, the decision: dump them out, eat a bowl full of dust, or re-purpose them? I found a great blueberry muffin recipe by Googling Shredded Wheat muffins.
I thought these muffins would make a nice mid-morning school snack so I aimed for nutritious. In fact, I jammed in as much nutrition as was available in our pantry. Instead of oil, we used extra light olive oil. In lieu of white flour, we used wheat flour and tossed in some ground flax for good measure. Bake until the tops are just set and the muffins will stay moist and delicious!
I like eating them with a dollop of raw honey. You could add a crumble topping. The latter sort of negates the healthy benefits, but it would taste out of this world. Top muffins with a standard crumble mix (as seen in the recipe above): 1 cup of oats, 1 cup of brown sugar, 1/2 cup of flour and a stick of butter coarsely mixed together. My 5-year-old eats them plain. In fact, she ate two for breakfast today.
We used muffin wrappers, because they’re cute though I would suggest omitting them because the cooked blueberries stick to the paper. We also popped fresh blueberries into the freezer. When they’re cold they’re less likely to get mushy during stirring.
I should mention that I have a ridiculous amount of Shredded Wheat on hand from being a Post Goodness contributor. I give the San Diego forecast – it’s a cute concept so have a look! Folks log on in cities around the world and set their intentions for the day.
*I am compensated as a Post Goodness contributor but this post has almost nothing to do with my role there, other than my excess of Shredded Wheat!