Brown Sugar Bran Muffins Recipe
Ingredients
| 3/4 cup All-Bran cereal | ||
| Whole wheat pastry flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Skim milk | 2/3 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
| 1/4 cupcanolaoil | ||
| 1 egg or 1/4 cup fat-free egg substitute | ||
| Raisins | 1/4 Cup (16 tbs) | |
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.
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.
Chef
