Monday Morning in the Kitchen: Healthy Grain and Pomegranate Muffins

Whenever I have leftover cooked cereal, I like to make muffins. 
This is an easily adapted recipe; in fact, I used a basic muffin recipe from The Tightwad Gazette to come up with this one.

Healthy Grain and Pomegranate Muffins

2 c. cooked cereal 

3 c. flour

brown sugar (My leftover cooked cereal was already sweetened, so I think I used 1/4 c., but if your cooked cereal is unsweetened, you might add 1 cup.)

2 T. baking powder

1 t. salt

cinnamon (I didn't measure--somewhere between 1 t. and 1 T.)

2 c. milk

1/2 c. vegetable oil

2 eggs

1 c. pomegranate arils (I used frozen)

Combine cooked cereal and dry ingredients.  Combine milk, oil, and eggs and add to dry ingredients. Fold in the pomegranate.  Fill 24 greased muffin tins, and bake at 400 degrees for 20 minutes.

   

Thanks for the smell (and taste) of warm muffins.


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