Preheat oven to 400 degrees. Spray a. muffin tin with baking spray and set aside
In a mixing bowl, combine cereal and milk and let stand a few minutes to allow the cereal to absorb the milk and soften.
Add the eggs and vegetable oil to cereal mixture and stir to combine.
To the wet mixture, add the flour, sugar, baking powder and salt, stir together a bit with a fork and then using a spoon, mix into the wet ingredients just until combined. Do not overmix!
Portion into the muffin tin and bake 18-22 minutes.
When done, let cool in muffin tin for about 5 minutes, before moving to a cooling rack.
Notes
Don’t overmix this batter. It’s going to be thick and not feel like everything is incorporated, but it is. You don’t want a tough muffin and overmixing leads to tough muffins.
You can use any type of milk (almond, soy, oat) to make this recipe easily non-dairy. I’ve made it with skim milk, whole milk, almond and soy successfully.