Fruit Bran Muffins
|Cereal||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Fresh fruit||1 Cup (16 tbs) (Such As Chopped, Peeled Apples, Apricots, Nectarines, Peaches, Or Plums; Halved Dark Sweet Cherries; Whole Blueberries Or Raspberries; Or Chopped Bananas)|
1 Lightly grease 12 muffin cups or line with paper bake cups. In a small mixing bowl combine bran cereal and milk; let stand 3 minutes or until liquid is absorbed. Stir in egg and oil; set aside. In a separate bowl stir together flour, sugar, baking powder, soda, cinnamon, lemon peel, and salt. Add bran mixture all at once, stirring just until moistened (batter will be thick). Fold in fruit.
2 Fill prepared muffin cups two-thirds full of batter. Bake in a 400° oven 20 to 25 minutes or until golden brown.