Sweet and tart with a crumbly, crispy top, these muffins are a warm and shining start to your family's day.

 

Breakfast Recipes - Warm lemon muffins with a cereal topping for breakfast with the kids

Sweet and tart with a crumbly, crispy top, these muffins are a warm and shining start to your family's day.

(Nutrition Information)

•   
• 1/4 cup  all-purpose flour
• 2 tablespoons  sugar
• 2 tablespoons  margarine or butter
• 1/2 teaspoon  grated lemon peel
• 1/2 cup  Rice Krispies®
•    
•   
• 1 1/2 cups  all-purpose flour
• 1/2 cup  sugar
• 1 tablespoon  baking powder
• 1 teaspoon  salt
• 2/3 cup  chopped, mixed dried fruit
• 1    egg
• 2/3 cup  milk
• 1/2 teaspoon  grated lemon peel
• 1 tablespoon  lemon juice
• 1/3 cup   shortening, melted
• Why use Kellogg's® Rice Krispies®?
  

  

  Why use Kellogg's® Rice Krispies®?

  As the first crisped rice cereal, Kellogg’s® Rice Krispies® has been bringing families together in the kitchen for over 80 years.

  To experience the timeless flavor, make your Rice Krispies Treats® squares with the original Rice Krispies® brand cereal.

  Where to buy

  

1. In small mixing bowl, combine the 1/4 cup flour and 2 tablespoon sugar. Using pastry blender cut in margarine until mixture resembles coarse crumbs. Stir in the 1/2 teaspoon lemon peel and KELLOGG'S RICE KRISPIES cereal. Set aside for topping.

2. Stir together the 1 1/2 cups flour, the 1/2 cup sugar, baking powder and salt. Add dried fruit. Set aside.

3. In large mixing bowl, beat together egg, milk, the remaining 1/2 teaspoon lemon peel, juice and shortening until thoroughly mixed. Add flour mixture, stirring only until combined. Portion evenly in twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle muffins with topping.

4. Bake at 400° F about 20 minutes or until lightly browned. Let stand 5 minutes before carefully remove from pans. Serve warm.

Yield: 12 muffins

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