These easy-to-prep breakfast muffins give off the corn muffin vibes. With the added nutrition of farina, they’re the perfect breakfast item to bake right now.
The secret ingredient is farina! It is loaded with vitamins, including high in iron and vitamin B. It contains other minerals like calcium, magnesium, and selenium, which support various bodily functions.
Farina is a complex carbohydrate. Taste-wise, though, it mimics corn meal perfectly and doesn’t change the taste of the muffin but only makes it more wholesome.
There’s no need to follow any instructions when combining the ingredients.
Simply add them all together in a bowl in any order!
No need for a mixer, simply mix using a fork or spatula.
You can customize however you like!
Of course ‘chocolate chip’ is a go to but blueberry is also a favorite.
This muffin is also a great base you can use to make other muffin flavors.
Other flavors I’ve made are double chocolate, cappuccino, and mock blondie (by replacing some white sugar with brown sugar and adding in some chopped pecans).
It’s a shame to put a crumble on these since the crispy tops are the best part!
Farina Gives This Kid-Friendly Muffin the Perfect Texture
Ingredients
- 1 egg
- 1 ¼ cups flour
- ¾ cup farina
- ¾ – 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup any variety of milk
- ½ cup oil
- 1 tsp vanilla extract or vanilla sugar
- ½ cup mini chocolate chips (do not sub with full size chocolate chips) or 1 cup frozen blueberries
Instructions
- Preheat oven to 350°F. Grease a muffin pan or line with cupcake liners.
- In a medium bowl, combine all ingredients and mix with a fork.
- Add batter to prepare muffin pan. Bake for 20 minutes. (Alternatively, if you like crispy tops, bake at 400°F for about 5 minutes less time). Baking time will depend on the type of baking pan being used.
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