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Preheat oven to 400°F. Lightly coat twenty-four 2 1/2-inch muffin cups with cooking spray or line with paper bake cups; set aside. In a medium bowl pour boiling water over cereal. Stir to moisten cereal; set aside.
In another medium bowl combine flour, brown sugar, baking powder, cinnamon, ginger, cloves, baking soda and salt. In a large bowl combine buttermilk, banana, egg product and oil. Stir cereal and flour mixtures into buttermilk mixture just until moistened. Stir in apricots.
Spoon batter into prepared muffin cups, filling each three-fourths full. Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffins from pans, serve warm.