Fruity and delicious muffins made with apple sauce and CHEERIOS – perfect for a school lunchbox surprise or summer picnic treat!
- Preparation Time
- 10 min
- Cooking Time
- 20 min
- Cooling Time
- Skill Level
- Serving Size
- 2 cups Multigrain Cheerios
- 300 ml all-purpose flour
- 125 g brown sugar
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 300 g apple sauce
- 70 ml milk
- 2 tbsp vegetable oil
- 1 egg
- Heat oven to 200° C.
- Spray bottoms only of 12 regular-size muffin cups with cooking spray.
- Crush cereal.
- In large bowl, stir together cereal, flour, brown sugar, cinnamon, baking powder and baking soda.
- Stir in remaining ingredients just until moistened.
- Divide batter evenly among muffin cups.
- Bake 18 to 22 minutes or until golden brown.
- Stir in raisins, if desired.
- WRITE US
- IN PERSON
For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.