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
We added shredded carrots and raisins to these fragrant muffins for a whole new flavor
1 1/3 cup all-purpose flour1 cup Kellogg's® Frosted Mini-Wheats® Bite Size cereal2 tablespoons sugar2 1/4 teaspoons baking powder2 teaspoons cinnamon1/2 teaspoon salt1/4 teaspoon baking soda1 cup raisins2 eggs, slightly beaten1/2 cup fat free milk1 tablespoon vegetable oil3 cups shredded carrots (about 6 medium carrots)
1. In large bowl stir together flour, cereal, sugar, baking powder, cinnamon, salt and baking soda. Stir in raisins. Set aside.2. In another bowl combine eggs, milk and oil. Stir in carrots.3. Stir carrot mixture into dry ingredients just until moistened. Portion batter evenly into 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.