Breads:

Healthy Breakfast Muffins

Comment on this recipe

Ingredients

6 cups Honey Date soy cereal
2 cups boiling water
5 cups sifted flour
5 teaspoons baking soda
2 teaspoons salt
2 cups sugar
1 cup shortening
3 eggs, well beaten
1 quart buttermilk
Streusel topping:
1 cup brown sugar
6 tablespoons flour
2 teaspoons cinnamon
3 tablespoons butter, melted

Instructions

In a food processor, grind the Honey Date soy cereal until texture is like oatmeal. Pour boiling water over 2 cups of the cereal. Set aside. Sift together flour, baking soda and salt. Set aside. Cream together sugar and shortening in a large mixing bowl. Add eggs and beat well. Blend in buttermilk, dry soy cereal and the soaked soy cereal. Add sifted dry ingredients; mix well. Make muffins right away or store mix in tightly covered container in refrigerator. Mix can be kept for 2 weeks. For streusel topping, mix brown sugar, flour and cinnamon together in a small bowl. Add melted butter and stir lightly with a fork. To make muffins, fill greased cups of muffin pan half full. Sprinkle streusel topping over muffins. Bake in 375-degree oven for about 20 minutes. Makes about 3 dozen large or 5 dozen small muffins.

Family Features