Breakfast kick starts your day and helps give you the energy to get things done and to be able to focus. Take a look at some new breakfast ideas.
The word “snack” makes a lot of people think of unhealthy salty or sweet options. But snacking is actually a very important part of your child’s eating habits. The trick is to be careful about why, when and how your children snack.
Behind every bowl of Kellogg’s® cereal, there’s a farmer with a story to tell. Join us in Newport, Ark. where rice grower Jennifer helps make it all happen.
Total time: 30 min
Prep time: 10 min
Butternut squash adds natural sweetness to these scrumptious, cinnamon muffins
1 1/3 cups all-purpose flour1 cup Kellogg's® Frosted Mini-Wheats Little Bites® Original cereal2 tablespoons sugar1 tablespoon cinnamon2 1/4 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda1 cup raisins2 eggs, slightly beaten1/2 cup low fat buttermilk1 tablespoon vegetable oil3 cups peeled fresh butternut squash, shredded
1. In large bowl stir together flour, cereal, sugar, cinnamon, baking powder, salt and baking soda. Stir in raisins. Set aside.2. In another bowl combine eggs, buttermilk and oil. Stir in squash.3. Stir squash mixture into dry ingredients just until moistened. (Batter will be thick.) Divide batter evenly into each of twelve 2 1/2-inch muffin-pan cups coated with cooking spray.4. Bake at 400° F about 20 minutes or until toothpick inserted in center comes out clean. Serve warm.
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Have fun while exploring new flavors. Give these recipes a try – they’re specially designed to meet the needs of busy moms.