This recipe combines favorite breakfast flavors in an easy-to-eat cup. Kids like it, and for those with gluten or grain intolerance, it's obviously safe to eat. These store well in the refrigerator and can be reheated in the oven, with a little water in an unused muffin cup to keep them soft.
Use a food processor or handheld blender to make a batter of all the ingredients.
Pour into muffin cups in a muffin tin. Fill cups to within 1/2 inch of the top. These do swell while baking, but not much.
Bake for 20 minutes at 350 degrees F, and check with a toothpick. The muffins fall slightly when removed from the oven.
By Kirsten from Logan, UT
