Brown Sugar Bran Muffins Recipe

Summary

Difficulty LevelEasyCourse
MethodMain Ingredient

Ingredients

 All bran cereal3⁄4 Cup (12 tbs)
 Whole wheat pastry flour3⁄4 Cup (12 tbs)
 Baking powder1 1⁄2 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Skim milk2⁄3 Cup (10.67 tbs)
 Honey1⁄2 Cup (8 tbs)
 Canola oil1⁄4 Cup (4 tbs)
 Egg/1/4 cup fat-free egg substitute1
 Raisins1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1498 Calories from Fat 562

% Daily Value*

Total Fat 63 g97.5%

Saturated Fat 6 g30.2%

Trans Fat 0.2 g

Cholesterol 214.6 mg

Sodium 960.9 mg40%

Total Carbohydrates 232 g77.3%

Dietary Fiber 14.9 g59.7%

Sugars 163.1 g

Protein 21 g42.6%

Vitamin A 20.2% Vitamin C 105.8%

Calcium 87.3% Iron 128.5%

*Based on a 2000 Calorie diet

Directions

In a medium bowl, combine the cereal, flour, baking powder, and cinnamon.
In a small bowl, combine the milk, honey, oil, and egg.
Pour over the dry ingredients and mix until just combined.
Stir in the raisins.
Let stand for 5 minutes to let the cereal absorb the liquid, then stir thoroughly.
Line six to eight muffin cups or 6-ounce custard cups with two paper cupcake liners.
Spoon about 1/4 cup of batter into each cup.
Arrange the cups in a circle in the microwave.
Microwave on high for 2 1/2 minutes.
Rotate the pan a half turn or rearrange the cups.
Microwave on high for 2 1/2 to 3 1/2 minutes, or until the tops spring back when lightly touched.
Remove and discard the outer paper liners.
Let stand on a wire rack for 5 minutes.
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