Here is a muffin recipe inspired by a fellow Roadtreker’s desire for quick microwave muffins in minutes! This recipe is easy, tasty, fast and fresh and once you make the batter, you can store it in the fridge and use as you desire for one or more muffins at a time….anytime in the next 2 weeks. I created this recipe using ingredients I had on hand and they are delicious.
Want more recipes like this? Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/
Ingredients: Makes 2 1/2 cups of batter.
1 1/2 cups Life cinnamon cereal
3/4 cups dried apricots or other dried fruit
1 1/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup water
1/4 cup unsalted butter
1/2 cup buttermilk OR substitute with: 1/2 cup milk combined with 1/4 teaspoon apple cider vinegar
2 beaten eggs or egg beaters equivalent
1/4 cup packed brown sugar
1/8 cup honey
PAM baking spray
In a medium bowl combine flour, brown sugar, baking powder, baking soda, salt and cinnamon.
In a separate bowl combine cereal and diced butter. With clean hands, crunch the mixture together, drizzle in the honey. Heat water to a boil and pour over the cereal/butter. Add this wet mixture to the flour mixture and stir to combine.
In a small bowl, whisk eggs add buttermilk (or milk and vinegar). Add egg mixture to the batter you created above and stir until egg mixture blends into the batter.
To store batter:
Place batter in a food safe plastic container with lid. Use as desired over the next 2 weeks.
To make your muffin:
Use microwave safe custard cups. Spray custard cup with PAM. Fill custard cup 1/3 to 1/2 full. Sprinkle top of muffins with nuts, streusel or cinnamon sugar.
1/4 cup uncooked oatmeal
1/4 cup brown sugar
1/8 cup flour
3/4 teaspoon cinnamon
1 1/2 teaspoons unsalted butter
Place ingredients in a small bowl and mix together with clean hands to combine.
Place small custard dish in microwave. Bake in microwave on high uncovered until baked through. When you first make the batch of batter the muffins will microwave in about half the time of the batter used after it has been refrigerated. Use a toothpick inserted into the center of a muffin to determine if the muffin is baked through beneath the slightly moist top. If the toothpick comes out clean without wet batter adhered to the toothpick the muffin is done. Place muffins on a cooling rack for 5 minutes and then enjoy!
Approximate microwave times for muffins:
Microwave on high:
1 muffin: 38 seconds – 1 minutes
2 muffins: 75 seconds – 2 1/2 minutes