Recipe: Farina Muffins

These are my son’s favorite muffins. Boy, did he deserve a batch after the week we’ve had. I whipped them up today in a half hour, and that included making Earl Grey tea and setting the table. Let me know what you think.

How Mommy Dearest redeems herself after a stressful week.

Makes 12 muffins

Preheat oven to 400 degrees.

Wet Ingredients:

3 eggs
1 stick unsalted butter, melted
1 cup milk (I used 1%)
1 tsp. vanilla

Dry Ingredients:

1 ¼ cups all-purpose flour
¾ cup farina (I used Cream of Wheat)
½ cup sugar
1 Tb. baking powder
½ tsp. salt


Cinnamon and sugar

Let’s Do It!

  1. Mix together a bit of cinnamon and sugar and set aside.
  2. In a large bowl, add the wet ingredients and combine well.
  3. In a small bowl, add the dry ingredients and combine well.
  4. Combine the wet and dry mixtures and fold together gently until just mixed.
  5. Spoon a bit of the mixture into each cup of a nonstick muffin tin and then sprinkle a light layer of the cinnamon/sugar mixture on top.
  6. Spoon the rest of the mixture into the tins and top with additional cinnamon/sugar mixture.
  7. Bake at 400 degrees for 16 minutes or until they are golden brown.
  8. Remove from tin and cool on rack.

Mine didn’t make it onto the rack. We love them warm from the oven.

Enjoy! And if you just gotta have more farina, see my family recipe for Migliaccio (Italian Farina Custard).

18 comments on “Recipe: Farina Muffins

  1. rebecca @ altared spaces on

    Muffins are my son’s favorite. Just recently he said to me, “Mom, we should learn to make more muffins.” Totally cool. Boys and muffins, something cozy there.

    On another note, you have my FAVORITE dishes. I pick up one or two here and there. Love seeing them places.

    I hope next week brings something delicious.

    • Margaret Reyes Dempsey on

      When I was first married, my husband and I stayed in a B&B and came down to breakfast to find a table set with these dishes. It was love at first sight. Recently, I’ve seen them on a British TV program. Can’t remember which.

      I wish I had taken a better photo above. It was a quick click with my phone because we all wanted to get down to eating those muffins. That was a bit of a problem when I was trying to document my meals in England this past fall. They’re always half eaten before I remember to take the pic. No future as a food writer for me. 😉

  2. lulu on

    Muffins of most any kind are my favorite so I’ll give yours a try. BTW, it good to see you back. It’s been a while and I’ve missed your clever self.

  3. Lenore Diane on

    Being that I am not a baker, I will share this recipe with others. Hopefully, when they make the muffins, they will offer me one or two. (smile) I love Cream of Wheat. The ingredients sound tasty, so I am certain the final product is a delight. Thank you for sharing this with us.

  4. Julie Compton on

    Ooh, these sound really yummy. I love anything with cream of wheat added. IHOP used to have pancakes on their menu with it in the mix, and they were SO good. I’ll be trying these for sure. (hey, why didn’t you make in VAB?) 😉

  5. Richard on

    Jeez, this is enough to make me reconsider the diet I just started. They look totally yummy. Um num num. 🙂

    They’re carb free, right? Say yes. 😀

  6. Jim Gilligan on

    Thanks for posting this recipe. I made a batch this morning—and I’m so glad I did. They’re great! For your readers you might be worried about calories and nutrition, here’s the breakdown (instead of 1% milk, I used unsweetened Almond milk), per muffin:
    : 197
    Fat: 9 g
    Saturated fat: 5 g
    Cholesterol: 76.25 mg
    Carbohydrates: 23.8 g
    Fiber: 2.15 g
    Protein: 4.6 g

    Considering that these are delicious, homemade muffins, the nutritional info is very reasonable. They’re not exactly guilt-free, but they definitely fit into my calorie budget!

    • Margaret Reyes Dempsey on

      Thanks for popping in, Jim. I’m so glad you tried these and enjoyed them. I love the idea of using almond milk. I’m going to try that in my next batch. Thanks for the suggestion.

      Regarding the calorie budget, I agree. A store-bought muffin is probably three or four times the calorie count and leaves you feeling like you just ate a large rock.


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