Lemon Glazed Peach Muffins
|Canned sliced cling peaches in light syrup||16 Ounce (1 Can)|
|All purpose flour||1 Cup (16 tbs)|
|All bran cereal||1 Cup (16 tbs) (Kellogg's)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Pumpkin pie spice||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Baking powder||2 Teaspoon|
|Lemon sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Stir together flour, sugar, baking powder, salt and pumpkin pie spice.
Drain peaches, reserving 1/3 cup syrup.
Set aside 8 peach slices; chop remaining peach slices.
Measure Kellogg's® All-Bran® cereal, milk and 1/3 cup reserved syrup into large mixing bowl.
Stir to combine.
Let stand 2 minutes or until cereal is softened.
Add egg white and oil.
Stir in chopped peaches.
Add flour mixture, stirring only until dry ingredients are moistened.
Portion batter evenly into 8 lightly greased 2 1/2 inch muffin pan cups.
Place 1 peach slice over top of each muffin.
Bake at 400°F for 25 minutes or until golden brown.