Raspberry Cream of Wheat Muffins

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Raspberry Cream of Wheat Muffins

These Cream of Wheat Raspberry Muffins are soft, fluffy, and bursting with juicy raspberries. With the hearty texture of Cream of Wheat blended into the batter, each bite offers a perfect balance of warmth and sweetness.

Prep Time10

Cook Time18

Total Time28

Course: Over 200 Favorite Easy Breakfast Recipes

Keyword: breakfast, cream of wheat, muffin, muffins, raspberries, raspberry

Servings: muffins

Author: Carrian Cheney

Equipment

Ingredients

2 Cups Flour
1 ½ Cups Cream of Wheat Cereal
1 ½ teaspoons Baking Powder
1 ½ teaspoons Baking Soda
1 teaspoon Salt
1 Cup Sugar
1 ½ Cup Milk
3 Eggs large
3/4 Cup Vegetable Oil
1 teaspoon Vanilla
1/2 teaspoon Almond Extract
2 Cups Raspberries
Turbinado Sugar

US Customary - Metric

Instructions

Preheat the oven to 375 ℉ and place muffin liners in two standard size muffin tins (or spray with cooking spray). See note for making this into a breakfast cake rather than muffins.
In a bowl, whisk together the dry ingredients.
2 Cups Flour, 1 ½ Cups Cream of Wheat Cereal, 1 ½ teaspoons Baking Powder, 1 teaspoon Salt, 1 ½ teaspoons Baking Soda
In another bowl, whisk the wet ingredients.
1 Cup Sugar, 1 ½ Cup Milk, 3 Eggs, 3/4 Cup Vegetable Oil, 1 teaspoon Vanilla, 1/2 teaspoon Almond Extract
Fold the wet ingredients into the dry ingredients, and then gently fold in the berries.
2 Cups Raspberries
Spoon the batter into the prepared muffin pan filling the cups about 2/3 full. Sprinkle each top with turbinado sugar.
Turbinado Sugar
Bake at 375 degrees F for 18-20 minutes or until the tops spring back and are golden brown.

Video

Notes

You can also bake this in an 8x8 baking dish at 375 degrees F for 30 mins.

Nutrition