So this is my second recipe from Grandma’s recipe box (see my first recipe: Southern Spoon Bread). I have to say making food using only a 5×6 index card with ingredients and instructions is actually kind of a challenge. I got this feeling that Grandma wrote down her recipes with the basic information but that you really had to be there in the kitchen watching her put it all together. I mean there are recipe cards with just a list of ingredients, those will be the real challenge! So I take the recipes, cross my fingers, tie on the apron and hope for the best.
This recipe calls for Instant Cream of Wheat cereal. Upon reading that I really scratched my head. I mean I don’t even know if I have ever had Cream of Wheat. I wasn’t really sure how it would all come together but the Cream of Wheat kind of acted like oatmeal or some other grain you might add to a baked product. I actually didn’t notice any major difference in texture or taste. Don’t fear the Cream of Wheat!
For the perfect portions I suggest using an ice cream scooper which I find is perfect for filling your muffin tins. These muffins don’t get too high so you can fill your muffin tin about 2/3 full.
Notes
*If you can't find Apple Pie Spice you can make your own. I ended up making my own using a simple recipe from here.
Ingredients
- 1 1/2 Tsp. Salt
- 6 Tsp. Baking Powder
- 3 Tsp. Apple Pie Spice (see note)
- 2 1/14 Cups Instant (or Regular) Wheat Cereal
- 3/4 Cup Packed Brown Sugar
- 3 1/2 Cups Grated Peeled Apples
- 3 Eggs
- 1 1/2 Cups Milk
- 9 Tbsp. Oil
- Raw Sugar
Instructions
- Preheat oven to 400. Sift your flour and add your baking powder, apple pie spice, and cereal. Sprinkle some of the dry ingredients over your grated apples. Mix your brown sugar with your eggs using a mixer on a low setting. Add your milk and oil to the sugar and egg mixture. Slowly mix your dry ingredients into your wet ingredients. Do not over mix your batter, it's ok if the mixture is a little lumpy. Fold in your grated apple to the mix. Grandma's recipe says you can refrigerate overnight if need be. When ready to bake spoon or scoop your batter into your muffin pan, fill 2/3 full. Sprinkle each muffin with some of the raw sugar before baking. Bake for 20 minutes or until golden brown. Serve once cooled or store for later.
hi! I am measuring out this recipe on cream of wheat muffins, and i see the amount of flour is not listed. could you look up the amount please and post it . would so greatly appreciate it ! appreciate all you have here. great job!