Honey and Nut Muffins

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Prep Time: 15 Min

Total Time: 40 Min

Servings: 12 servings


  • 3/4 cup flour
  • 2 Tbsp. brown sugar
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 5 biscuits Post Original Shredded Wheat Cereal, crumbled
  • 1/2 cup chopped walnuts
  • 1 egg
  • 1 cup milk
  • 1/3 cup honey
  • 1/4 cup oil


  1. Preheat oven to 375°F. Combine flour, sugar, baking soda and salt in large bowl. Stir in cereal and walnuts; set aside. Beat egg, milk, honey and oil in medium bowl with wire whisk until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
  2. Spoon batter evenly into 12 greased or paper-lined medium muffin cups, filling each cup 2/3 full.
  3. Bake 25 min. or until golden brown. Serve warm.

Tips and Suggestions

Storage Know-How: Store leftover muffins in a freezer-weight resealable plastic bag in the freezer for up to 6 months. Thaw at room temperature, then reheat just before serving until warmed.


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