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Ingredients
- 1 c. all-purpose flour
- 1/3 c. firmly packed brown sugar
- 1 T Calumet baking pwdr
- 1/2 teaspoon salt
- 2 1/2 c. Post Fruit & Fibre Whole Wheat & Bran cereal or possibly 2 1/2 c. Post Natural Bran Flakes or possibly Natural Raisin Bran
- 1 c. lowfat milk
- 1 egg
- 1/3 c. oil
Directions
- Mix flour, sugar, baking pwdr and salt. Put together cereal and lowfat milk in bowl. Let stand about 3 min; stir well. Add in egg and oil; blend well. Add in flour mix, stirring just sufficient to moisten flour (batter will be thick).Spoon into greased muffin pans, filling each 3/4 full. Bake at 400 degrees for 25 min or possibly till golden. Serve warm or possibly cool about 10 min; then split and spread with peanut butter and jelly or possibly with Roangey cream cheese. Makes 10 to 12 muffins.
- NOTE: For jumbo muffins, spoon batter into 6 greased (6 oz) ovenproof glass custard cups. Sprinkle additional cereal over batter before baking, if you like. Bake 25 to 30 min. Makes 6 muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 130 | 38% |
| Total Fat 14.72g | 18% |
| Saturated Fat 1.6g | 6% |
| Trans Fat 0.31g | |
| Cholesterol 33mg | 11% |
| Sodium 342mg | 14% |
| Potassium 211mg | 6% |
| Total Carbs 47.43g | 13% |
| Dietary Fiber 2.8g | 9% |
| Sugars 20.91g | 14% |
| Protein 6.09g | 10% |
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