Fluffy Vanilla Cinnamon Cream of Wheat Breakfast Muffins

Fluffy Vanilla Cinnamon Cream of Wheat Breakfast Muffins ingredients

• 1.5 cups all-purpose flour
• 1/2 cup uncooked cream of wheat
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup rice milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup vegetable oil

How to make Fluffy Vanilla Cinnamon Cream of Wheat Breakfast Muffins

1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with cooking spray to prevent sticking.
2. In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 1/2 cup uncooked cream of wheat, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until all dry ingredients are uniformly combined.
3. In a separate medium bowl, whisk together 1 cup rice milk, 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup vegetable oil until the mixture is smooth and fully incorporated.
4. Pour the wet ingredients into the dry ingredient mixture. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will lead to a tender crumb.
5. Evenly divide the muffin batter among the 12 prepared muffin cups, filling each approximately two-thirds full.
6. Bake for 18-22 minutes, or until the muffins are golden brown, spring back when lightly touched, and a wooden skewer inserted into the center comes out clean.
7. Once baked, remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes before carefully transferring the muffins directly to the wire rack to cool completely.
8. Serve the Fluffy Vanilla Cinnamon Cream of Wheat Breakfast Muffins warm or at room temperature for a delicious and easy breakfast or snack. Store leftover muffins in an airtight container at room temperature for up to 3 days.

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