Tuesday, February 11, 2014

RECIPE :: Cinnamon Cream of Wheat Muffins

Cinnamon Cream of Wheat Muffins


  • 1 cup flour
  • 1 cup dry cream of wheat
  • 0.5 cup organic coconut palm sugar
  • 0.75 cup milk
  • 0.25 cup coconut oil
  • 1 egg
  • 1 tsp cinnamon
  • 1 teaspoon vanilla
  • 1 Tablespoon baking powder
  • 0.5 teaspoon salt


Combine all ingredients and stir together until moistened. Pour batter into a greased or paper-lined muffin tin. Bake at 400F 15-18 minutes.
We think they are best on the first day, unless of course you eat them like D...in a bowl with milk...they are good on the third or fourth day (if they last that long, ours do not!)

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