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.
See also: Healthy Bircher Drink from Swissotel
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.
- 3 cups whole wheat flour (use regular flour, if you like)
- 1 cup crushed Shredded Wheat
- 1 cup brown sugar (1 1/4 cup if you like muffins on the sweeter side)
- 2 tbsp baking powder
- 1/4 cup ground flax (optional)
- 2 tsp salt
- 2 eggs
- 1 1/2 cups nonfat milk
- 1/2 cup extra light olive oil (use regular oil, if you like)
- 1/2 cup yogurt
- 2 cups frozen blueberries
- 2 tsp cinnamon
- Preheat oven to 375 degrees.
- Mix the flour, Shredded Wheat, brown sugar, baking powder, salt and flax together.
- In a separate bowl (large), mix the eggs, milk and oil.
- Add the mixed dry ingredients to the wet. Set aside.
- Mix the yogurt and cinnamon together.
- Fold in blueberries.
- Fold blueberry mixture into the batter.
- Spoon batter into muffin tin. For larger muffins, fill to the top.
- Bake for 18-20 minutes, or until the tops barely start to brown.
- Makes 18 large muffins or 24 regular-sized muffins.
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.
See also: Healthy Banana Cookie Recipe
*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!