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: 35 min
Prep time: 15 min
Chunks of fresh strawberries make these banana muffins something special
1 cup all-purpose flour1/4 cup sugar2 1/2 teaspoons baking powder1/4 teaspoon salt3/4 cup coarsely chopped fresh strawberries1 1/2 cups Kellogg's® Frosted Mini-Wheats® Bite Size cereal3/4 cup mashed ripe bananas (about 2 small bananas)1/2 cup fat-free milk1 egg, slightly beaten2 tablespoons vegetable oil1 teaspoon vanilla
1. In medium bowl stir together flour, sugar, baking powder and salt. Stir in strawberries. Set aside.2. In large bowl stir together cereal, banana and milk. Let stand about 5 minutes or until cereal softens. Add egg, oil and vanilla. Beat well. Add flour mixture, stirring until just combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.3. Bake at 375° F about 15 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Remove from pan. 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.