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eggless whole wheat muffin with leftover cereal, granola, oats, custard powder

Eggless Whole Wheat Muffin with leftover Cereal

fitnfastrecipes
I am sharing a perfect recipe to utilize leftover cereal. A common problem in most of the households is the leftover cereal or granola which nobody wants to eat or it has turned soggy or simply you have got bored of the taste. If you have some leftover cereal then try this wholesome and delicious breakfast muffin and sneak in some cereal to add some extra goodness.
Whether you are 8 or 80, this muffin is an absolute delight.
3.5 from 28 votes
Prep Time 10 mins
Baking Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 8 Large Muffin
Calories 474 kcal

Ingredients
  

Wet Ingredients

  • 1 cup thick yogurt You may use greek yogurt or plain yogurt
  • ½ cup milk
  • ¼ cup oil Use any oil which is mildly flavored like olive oil or vegetable oil.
  • ¾ cup jaggery If you don't have jaggery, use any variety of unrefined brown sugar.
  • 1 cup cereal or granola If you don't have any leftover cereal, use roasted rolled oats.

Dry Ingredients

  • cup Whole Wheat flour
  • ¼ cup custard powder. you can use custard powder in any flavor or cornflour. If using cornflour, add 1 tsp vanilla extract to the batter. I used vanilla flavored custard powder so I did not add vanilla extract separately.
  • ¼ cup chopped walnuts or any nut of your choice.
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Instructions
 

  • Preheat Oven to 375°F/190°C .
  • In a mixing bowl, add all ingredients listed under wet ingredients. lightly whisk and keep aside.
  • In another mixing bowl, add all dry ingredients.
  • Combine wet and dry ingredients to form a soft batter.
  • Line Muffin mould and fill batter. Make sure to fill only 3/4th of the capacity.
  • Sprinkle any leftover cereal or granola or any nuts of your choice. If you like seeds, you can sprinkle some chia seeds or sunflower seeds.
  • Bake in the preheated oven for about 25-30 minutes.
  • After 25 minutes, check by inserting a toothpick. If the toothpick comes out clear that means the muffin is done. If the toothpick comes out carrying any batter, bake for 5 more minutes.
  • Take out of the oven and let cool. Store and enjoy this wholesome delicious eggless, whole wheat Cereal Muffin with a glass of milk as a complete breakfast.
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