This week, I hosted a Sunday brunch at my home, for some of my closest mom-type friends, courtesy of Kellogg's.
We laughed, we learned and of course, we ate!
Today, it's YOUR turn -- I'm sharing our mini-blueberry muffin recipe (my 9 year-old and I adapted from Kellogg's Complete Blueberry Bran Muffins recipe) and the Rice Krispies Blackberry Lemon Coffee Cake that made my friends on Twitter and Facebook, you know, drool :)
First, the coffee cake (seriously, made with Rice Krispies and my friends STILL don't believe me!)
RK Blackberry Lemon Coffee Cake
Preparation Time: 25 minutes
Total Time: 1 hour 20 minutes
Servings: 8INGREDIENTS:
- 3 cups Rice Krispies (crushed to 3/4 cup)
- 1 1/2 cups all purpose flour
- 3/4 cups sugar
- 1/2 cup margarine or butter
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon grated lemon peel
- 1/2 seedless blackberry spreadable fruit (we used jam)
DIRECTIONS:
1. In large mixing bowl, stir together Kellogg's Rice Krispies cereal, flour and sugar. Using pastry blender, cut in margarine. Remove 1/2 cup mixture and set aside for topping. To remaining mixture, stir in baking powder, soda and salt.
2. Beat together egg, buttermilk and lemon peel. Add to cereal mixture, stirring only until combined. Spread 2/3 batter evenly over bottom of 9 x 1 1/2 inch round cake pan (I used deep dish glass pie plate) coated with cooking spray. Evenly spread fruit over batter to 1/2 inch of pan. Dot with remaining dough and carefully spread over fruit. (All of fruit will not be covered) Sprinkle top completely with reserved topping mixture.3. Bake at 350 degrees for about 40 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes. Cut into wedges to serve.
My kids love mini-muffins (me, too) so, I took Kellogg's Blueberry Bran Muffins recipe and substituted the Kellogg's Complete Bran Flakes with Special K Blueberry Cereal!
Special K Mini Blue Berry Muffins
Preparation Time: 20 minutes
Total Time: 40 minutes
Servings: 24 mini muffuns
INGREDIENTS:
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups Special K Blueberry Cereal
- 1 cup fat-free milk (we used 2% milk)
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup fresh or frozen blueberries (we used frozen)
In medium mixing bowl, stir together flour, sugar, baking powder and salt. Set aside.
In large mixing bowl, combine Kellogg's Special K Blueberry Cereal and milk. Let stand about 10 minutes or until cereal softens. Add egg and oil, mix well. Add in flour mixture, stirring only until combined. Gently stir in blueberries.
Portion batter evenly into mini-muffin-pan cups coated with cooking spray.
Bake at 400 degrees for 20 minutes or until golden brown. Serve warm and ENJOY -- we did!!!
© 2010 TFH Gone Shopping / This Full House Blog
This event was part of a paid campaign, and I'm proud to be working with The Motherhood and Kellogg’s. Kellogg’s supplied some cereal, small participant gifts, informational brochures and a stipend to cover other breakfast expenses. The words as always are all my own.
