Prep Time:
10 minutes
Cook Time
1 muffin
Serving Size
20-25 minutes
Serves
16
Ingredients
½ cup vegetable oil
3 cups Raisin Bran cereal
1 ½ cup of 1% milk
1 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
2 large eggs, lightly beaten
¼ cup Splenda® Brown Sugar blend
PREPARATION
- Preheat oven to 400°F. Lightly oil a 12-cup standard muffin tin, or use paper liners.
- In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes.
- In a small bowl, whisk together flours, baking powder, cinnamon and salt.
- Stir oil, egg, and sugar into cereal mixture. Combine with flour mixture.
- Pour ¼ cup in each baking sheet cup. Bake until a toothpick inserted in the center of a muffin comes out clean, for about 20-25 minutes.
- Cool in tin 5 minutes, then turn to a wire rack; let cool completely.
Store up to 5 days at room temperature in a re-sealable plastic bag.
SOURCE
http://www.marthastewart.com/338280/raisin-bran-muffins
Recipe modified by CHOICES Nutrition Education Program
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