Are your kids getting bored of cereal and toast for breakfast? Why not bake up a batch of these Cheerios and Fruit Muffins to get their day off to a tasty start!
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A yummy way to start the day!
We’ve fallen into a bit of a breakfast rut recently, relying on cereal or toast and a piece of fruit to get the day started. As more and more of it ends up on the floor I decided it was time for a change!
Cheerios were on offer at Costco during our last trip so we have three boxes full in the cupboard, and it seemed a good a time as any to try this healthy kid friendly recipe, which combines Cheerios with some dried fruit in a tasty muffin.
It’s a pretty simple recipe so if your kids are old enough they can help you make them.
Cheerios & Fruit Breakfast Muffins Recipe
- 2 1/2 cups plain flour
- 1/3 cup caster sugar
- 2/3 cup soft brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon bicarbonate of soda
- 4 cups Cheerios
- 1 cup mixed dried fruit
- 2 medium eggs
- 1 teaspoon vanilla extract
- 2 cups milk
- Preheat your oven to 190C (375F).
- Grab a medium mixing bowl and add the dry ingredients (all except the cheerios and the fruit) and then give them a stir with a wooden spoon.
- Now grab a large bowl and mix together the eggs, with the vanilla and the milk.
- Add the Cheerios to the wet mixture a cup at a time, stirring as you go with that wooden spoon.
- Then once they’ve combined together, start adding in the dry mixture a bit at a time, gently turning over the mixture as you go.
- You’ll soon see why you need a big mixing bowl for this! Keep gently turning it over until all the mixture is combined, then throw in the fruit. Try not to over-stir your mixture as that can result in rubbery muffins, a lesson I learned the hard way!
- Now line your muffin tin with paper cases and spoon the mixture in. You should have enough to fill 12 cases almost to the top.
- Pop them in the oven for about 15-20 minutes. You should check them half way through and turn the trays around so that they cook evenly. Keep a close eye towards the end of the time, you want them to be golden brown but not burnt!
- Take them out of the oven and pop them on a wire rack to cool, and then serve them up for breakfast, or a mid morning snack!
The muffins will keep for a couple of days in an airtight container. It will take my two quite a while to get through 12 muffins so I froze some in freezer bags; zapping them in the microwave for about 15 seconds should make them perfect for breakfast.
~Clare, currently pinning to Breakfast Recipe Ideas