It's Cereal! It's a Muffin! It's Sir Muffin!

These little snacks have been getting us through our busy weeks. The recipe that I originally made was for Goodie Two Chews that Janet and Greta Podleski made on CityLine a few of years ago from their book, Eat, Shrink & Be Merry!

Since starting to make these, they have morphed into something slightly different. Today, I thought that I would share with you the recipe I've been making these days. These cereal muffins make a great breakfast and are a perfect after school snack for the kidlets.



Directions
*Makes 24 Cereal Muffins*

DRY
3.5 cups of your favorite healthy flakes (I used Nature's Path)
1 cup unsweetened coconut flakes
1 cup dried fruit (I used cranberries this time but other times I use Thompson raisins or chopped dates or apricots)
1 cup nuts and/or seeds (I used pecans this time but sometimes I use almonds, walnuts, pumpkin seeds, sunflower seeds or a mix of them all)

WET
1/4 cup unsulphured black strap molasses
1/4 cup agave or maple syrup
1.5 cups nut butter (I used almond butter this time but sometimes I use peanut or sunflower seed butter)
4 eggs
4 tsp cinnamon (or pumpkin pie spice)

Mix wet and dry separately and then combine. Once well mixed, fill your muffin trays and bake at 250 for about 45 minutes.  Once cooled, I wrap them in tin foil and put into two separate freezer bags. One goes into the fridge and the other into the freezer. I really like them baked in the oven again for a few minutes before eating so they get browned and a bit crunchy, but they're great right out of the fridge too.



I hope you love them as much as we do!

♥ Andrea ♥