Recipe
Side Dish
Frosted Morning Muffins
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 30
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. Hy-Vee bite-size maple and brown sugar frosted shredded wheat cereal | ||
| 1 c. boiling water | ||
| ½ c. Hy-Vee vegetable oil | ||
| ½ c. lightly packed Hy-Vee brown sugar | ||
| 2 Hy-Vee eggs, beaten | ||
| 2 c. low-fat buttermilk | ||
| 1 ½ c. finely shredded carrots | ||
| 1 c. Hy-Vee raisins | ||
| 1 ½ c. Hy-Vee flour | ||
| 1 c. whole wheat flour | ||
| 2 ½ tsp. Hy-Vee baking soda | ||
| 1 tsp. Hy-Vee cinnamon | ||
| 1 tsp. Hy-Vee salt | ||
| 1 (8 oz) package Hy-Vee reduced-fat cream cheese, softened | ||
| ¼ c. Hy-Vee butter, softened | ||
| 2 ½ c. Hy-Vee powdered sugar | ||
| ½ tsp. Hy-Vee vanilla |
Directions
- Preheat oven to 400 degrees.
- Place cereal in a large bowl. Pour boiling water over cereal; cool to room temperature.
- Stir to break up cereal pieces. Add oil, brown sugar and eggs; mix well. Stir in buttermilk, carrots and raisins.
- In a medium bowl, combine flours, baking soda, cinnamon and salt. Add flour mixture to cereal mixture; mix well.
- Spoon batter into greased or paper-lined muffin pans, filling cups 2/3 full. Bake for 16 to 20 minutes or until toothpick inserted in center comes out clean.
- In a medium bowl, beat cream cheese and butter until fluffy. Slowly add powdered sugar; beat well. Beat in vanilla. Spread on cooled muffins.
- Store in an airtight container in the refrigerator.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 250mg
- Total Carbohydrates: 34g
- Protein: 3g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 0%
0%
Iron 15%
0%
Calcium 4%
Recipe Source:
Hy-Vee bite-size maple and brown sugar frosted shredded wheat cereal.