18 Oct 2011
Have you guys heard about the Attune recipe contest yet? This month, for October, the challenge is to create a “treat” recipe using one of the cereals listed on the contest page. I’m one of the judges and I can’t wait to see what you all come up with! The October Cooking Challenge is accepting recipes until Thursday, so turn yours in today. In honor of the contest this month, I thought it would be fun to create my own treat recipe using an Attune Foods cereal.
I used Erewhon Rice Twice cereal to create some delicious Whole Wheat Peanut Butter & Jelly Muffins for a brunch party I hosted a couple weeks ago. They came out just as yummy as I’d hoped – a rich peanut buttery flavor with a burst of jam when you bite into them. Perfect.
Whole Wheat Peanut Butter & Jelly Cereal Muffins
Makes a dozen muffins
§ 2 cups Erewhon Rice Twice cereal
§ 1 & ½ cup whole wheat pastry flour
§ ½ cup sugar
§ 1 teaspoon baking powder
§ ½ tsp baking soda
§ 1 cup skim/lowfat milk (or dairy free substitute)
§ 1/3 cup peanut butter
§ 1 Tablespoon olive oil
§ 1 teaspoon vanilla extract
§ 1 egg
§ 12 teaspoons jam (any flavor – I used strawberry)
1) Preheat oven to 350.
2) In a large bowl, mix dry ingredients (cereal, flour, sugar, baking powder & soda). In a separate bowl, mix wet ingredients, except for jelly.
3) Add wet ingredients to dry, mixing lightly until uniform.
4) In a cooking sprayed or greased muffin tin, fill each cup about half way with batter. Place a teaspoon of jam in each cup, then cover the jelly with the second half of the batter.
5) Bake 20 minutes; fork check to make sure they are done.
This recipe was a big hit at my brunch party – and the leftovers were perfect for early a.m. pre-workout snacks, and afternoon snacks, too! I’ll definitely be putting this recipe on the list to make again very soon.
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