Cream of Wheat is a North American hot cereal that I loved eating as a child. During one of my visits to Canada, I brought a box back with me, but I never finished it. I now find that eating Cream of Wheat for breakfast doesn’t keep me full, so I decided that I should use up the cereal before it goes off. Thus, I went on the search for a muffin recipe! This recipe for Cream of Wheat Berry Muffins is adapted from: Gourmandize.
A note on Cream of Wheat Alternatives:
If you can’t get a hold of the brand Cream of Wheat, look for wheat semolina porridge or semolina flour. You could also try a baby cereal made from wheat.
This is a quick and easy recipe that makes fantastic breakfast muffins. The berries are optional, but I think they add a nice flavour and beautiful jewel tones. I used a mix of frozen blueberries, cranberries, and raspberries.
For more quick and easy muffin recipes, check out:
Cream of Wheat Berry Muffins
- 1 Cup Plain Flour
- 1 Cup Cream of Wheat (dry) semolina porridge
- ⅓ Cup White Sugar
- ¾ Cup Milk can be non-dairy
- ¼ Cup Neutral Flavoured Oil
- 1 Egg
- 1 Tsp. Vanilla
- 1 Tbsp. Baking Powder
- ½ Tsp. Salt
- ⅔ Cup Mixed Frozen Berries
- Demerara sugar for sprinkling
- Preheat oven to 200°C and line your muffin tin (I use silicone reusable liners).
- Sift together all of the dry ingredients.
- Add all of the wet ingredients, and stir until just incorporated.
- Mix in the frozen berries.
- Sprinkle the muffin tops with demerara sugar.
- Pour the batter into the prepared liners and bake for 15 -18 minutes.
Loved these! Used unbleached flour, honey instead of sugar and frozen local blueberries. Sprinkled cinnamon and sugar on top before baking at 395 degrees F.