I cook a batch of oatmeal for my daughters almost every morning, but sometimes I vary the routine (slightly) by cooking multigrain cereal instead. These aren’t rolled grains, but a variety of cracked grains. When I do this, I save back half a cup of the cooked cereal to make these muffins later in the week. Another option is to make a batch of cereal and freeze half-cup portions. Use the ripest, most freckled bananas you have, as that will give the most intense flavor to the muffins, as well as a moister crumb.
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