Karen’s Killer Fixin’s: Ralston Cinnamon Crunch Muffins

Following_RecipeSMALLER It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancywhich today is RALSTON CINNAMON CRUNCH MUFFINS!

I have to admit that I’m not much for “healthy” muffins. They’re usually too dry and/or too tasteless (only my experience talking) for me to bother eating, let alone making. This recipe, however, is one that I do enjoy and it made my “keeper” recipe book years ago. Hope you discover the same!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 115 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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RALSTON CINNAMON CRUNCH MUFFINS
[Makes 12]

Topping:

½ cup packed brown sugar
¼ cup Ralston 100% Wheat Hot Cereal
¼ cup chopped nuts, optional
2 T. flour
2 T. margarine, melted
2 tsp. ground cinnamon

Muffins:

1¼ cups flour
¾ cup Ralston 100% Wheat Hot Cereal
1/3 cup raisins
¼ cup sugar
2 tsp. baking powder
1 cup milk
1 egg, slightly beaten
¼ cup vegetable oil

To prepare Topping:  Combine sugar, cereal, nuts, flour, margarine and cinnamon; set aside.

To prepare Muffins:  Preheat oven to 400 degrees.  Grease bottoms or paper-line 12 muffin cups. Combine flour, cereal, raisins, sugar and baking powder in large bowl; add ½ tsp. salt if desired.  Combine milk, egg and oil in separate bowl.  Add to cereal mixture all at once; stirring just until moistened.  Place 1 tsp. topping into each prepared muffin cup.  Divide batter evenly among muffin cups.  Top with remaining topping.  Bake 20-25 minutes or until golden brown.

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