Complete Breakfast Muffins
These hearty breakfast muffins combine cereals, raisins, and a moist batter for a nutritious start to the day, perfect for busy mornings or weekend brunches.
Ingredients
Instructions
- Cream together the sugar and shortening, then add the eggs and beat well.
- Combine the All Bran cereal, crushed Shredded Wheat biscuits, and boiling water; mix and let sit for a few minutes.
- In a separate bowl, sift together the flour, soda, salt, and baking powder.
- Add the cereal mixture alternately with the milk to the egg mixture, beginning and ending with the flour mixture, and mix gently.
- Fold in the raisins.
- Pour the batter into greased muffin tins and bake at 400°F (200°C) for 20 minutes.
Tips & Substitutions
For a healthier twist, consider replacing half of the shortening with unsweetened applesauce or Greek yogurt. You can also substitute the rolled oats with quick oats if you're in a pinch. For added flavor, try incorporating spices like cinnamon or nutmeg. If you prefer a nutty taste, walnuts or pecans can be a great addition to the batter.
Serving Suggestions
These Complete Breakfast Muffins are perfect for a quick breakfast on the go. Serve them warm with a spread of butter or cream cheese. Pair with fresh fruit or yogurt for a balanced meal. They also make a delightful addition to a brunch spread or can be enjoyed alongside a cup of coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually in plastic wrap and place in a freezer bag. To reheat, simply microwave for 15-20 seconds or warm in a toaster oven until heated through for a fresh muffin experience.
Nutrition & Diet Analysis (per serving)
Each serving of Complete Breakfast Muffins contains roughly 462 calories, with 9g protein, 76g carbohydrates, and 14g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 907mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just remember to stir it gently before baking. Alternatively, you can bake the muffins and store them for a quick breakfast option throughout the week.
What can I substitute for raisins?
If you're not a fan of raisins, consider using dried cranberries, blueberries, or chopped dates for a different flavor. Fresh fruit like diced apples or bananas can also work, but reduce the liquid slightly to avoid a soggy muffin.
How can I ensure my muffins are fluffy?
To achieve fluffy muffins, be careful not to overmix the batter once you combine the wet and dry ingredients. Mix just until combined to keep the muffins light and airy. Using fresh baking soda and baking powder also helps ensure proper rising.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).