As a child, Saturday mornings were usually a treat, breakfast-wise.
My mother, being home from work on the weekends, would get up early and make pancakes, oatmeal, or omelets.
On those Saturday mornings when we needed to get out the door quickly, she turned to Cream of Wheat, or farina. Sometimes my father would make it for us, as it was ready in just a few minutes.
Creamy and piping hot, a hearty bowl of farina always filled me up and warmed me for those chilly days outside, or just kept me cozy on a lazy Saturday morning at home with the family.
These raisin + farina breakfast muffins are reminiscent of those days, while packing a nutritional boost of iron and fiber—not to mention they are very easy to make and are also ready in minutes!
HEALTHY RAISIN + FARINA BREAKFAST MUFFINS
- 1 cup farina (i.e. cream of wheat)
- 3/4 cup whole wheat flour
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup 2% milk
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/2 cup + 2 Tbsp canola oil
- 1 cup raisins
- Preheat oven to 400° F.
- In a large bowl, whisk together farina, flour, brown sugar, baking powder, and baking soda.
- In a separate bowl, combine milk, egg, vanilla, and oil.
- Add wet ingredients to dry ingredients. Mix 10 strokes, slowly adding raisins. Mix 3 more strokes, resisting the urge to keep stirring. Muffins will be softer this way.
- Fill greased muffin tray 3/4 full.
- Grease muffin tray and scoop mixture evenly into it.
- Bake 12-13 minutes, or until muffins are golden brown and a fork inserted in the center comes out clean.
- Sprinkle cinnamon on tops of muffins if desired. Makes 1 dozen.
- Other fruits can be substituted for the raisins, i.e. blueberries or cranberries.
Recipe adapted from here.