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Need a recipe that uses Muffets cereal

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I have a box of Muffets at my house, that a houseguest left behind. I dont really like them, so want to find a recipe to use them up. Any suggestions?

Muffets are made by Quaker Oats, and are basically a whole wheat, no sugar cereal.

Thanks

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  1. Muffets are Canadian Quaker Oats Shredded Wheat - in a cylindrical shape. I used to prefer those over the American 'pillow' shape. Barbaras sells that shape in the US.

    I haven't cooked with them, but I think there are recipes using crushed shredded wheat (possibly as a breading). I'd suggest a search on that phrase, rather than Muffets.

    http://www.cooks.com/rec/search/0,1-0...
    (use cooks.com recipes at your own risk

    )

    There's a baklava like pastry that looks like it is made with shredded wheat, though I suspect the real stuff is made with shredded filo dough. But here's one from Cooks.com that uses the cereal biscuits.

    http://www.cooks.com/rec/view/0,1813,...

    1 Reply
    1. re: paulj

      Thanks for the clarification. I misread the title as "muppets" and was rolling on the ground.

    2. That Kanafa recipe paulj posted looks promising, although I think I'd like the nut filling to be sticky with some of that syrup.

      Wondering if you could crush them up, mix with sugar, maybe melted butter, definitely melted chocolate and press into a buttered pie plate to form a crust. Then fill with fruit, pudding, whipped cream, mousse, maybe even ice cream.

      3 Replies
      1. re: nemo

        Ah, no better way to reform a no-sugar cereal than with sugar, butter, melted chocolate, whipped cream, mousse and ice cream! My kinda health food.

        1. re: pine time

          I didn't mean all at the same time!

        2. re: nemo

          Yes, crushed dry cereals can be used like a graham cracker crust. Just use unsweetened dry cereal mixed with melted butter and your choice of herb/spice/and/or/grated cheese as a crust for quiche or other savory pie. The filling will soak into the crust but egg in the filling will make the crust cohesive so it slices and serves neatly.

        3. I use the leftover crushed up stuff on the bottom of a bag of shredded mini wheats in pancake batter, or oatmeal cookies. Or in banana bread, just crush up your cereal and have fun experimenting! :)

          1. I have found you can use almost any cereal (not chocolate or fruity) as part of zucchini muffins. Along with eggs, flour, less sugar than usual, nuts, raisins etc it helps to make an interesting texture.

            1. You can use them instead of bread crumbs in meatloaf or meatballs.

              Make a squash (or other veggie) gratin or tian, and use the wheat crushed with some herbs, butter, etc. as a topping

              I've done Peach Cardamom Bran Muffins with bran flakes, and I'm pretty sure the Muffets would substitute in well for the bran flakes.

              Or make Wheat Sugar Bark / Pumk ;) (trying to give it a natural sounding name in the midst of what i'm about to suggest) make some caramel on the stovetop, dissolving sugar in water, and allowing it to color. add cream, then butter. chill out for a second. then pour over a sheet tray lined with parchment and allow to harden and solidify. optionally add more add-ins like nuts or chocolate before pouring the sugar solution over. break brittle into pieces

              1. I'm making a cookbook of the recipes in my Mom's recipe box, and saw your comment when I was looking up muffets, which are featured in one of the recipes! It was listed as one of the "Gourmet Recipes from Antonini, Chef de Cuisine on the S. S. Constitution" which was the ocean liner Grace Kelly sailed on to go to her 1956 wedding. I haven't tried this, but thought I should share.

                MUFFETS MERINGUE GLACE' (6 servings)
                6 Muffets
                Two 1-lb. pkgs. frozen sliced strawberries, thawed
                1/4 teaspoon cream of tartar
                3 egg whites
                3/4 cup sugar
                1/2 cup slivered almonds
                1/2 teaspoon almond extract

                Dip and thoroughly saturate Muffets in strawberries. Drain. Place on ungreased cooky sheet. Add cream of tartar to egg whites; bet until frothy. Add sugar gradually, beating well after each addition. Beat until mixture is stiff and glossy. Stir in almonds and extract. "Frost" Muffets with meringue. Cover sides generously and pile high on top. Form cavity on top. Bake in a slow oven (275*F) 1 hour. Cool a few minutes, the remove from cooky sheet. Fill cavities with remaining strawberries.

                1 Reply
                1. re: GaelGal1916

                  Sounds like a different kind of muffet. What you are referring to is likely the spongecake shells sold in packages of 6 as a base for strawberry "shortcake".