Caramel Topped Mega Muffins
|Packed brown sugar||6 Tablespoon|
|Corn syrup||1⁄4 Cup (4 tbs)|
|Raisin and bran cereal||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Unprocessed wheat bran||1⁄4 Cup (4 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Ground cinnamon/Ground all spice||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
Preheat oven to 400°F Grease 6 large (4-inch) muffin cups.
Combine butter, brown sugar and corn syrup in small saucepan over medium heat.
Cook, stirring constantly, until sugar has dissolved.
Bring to a boil without stirring.
Pour about 2 tablespoons of mixture into each prepared muffin cup; set aside.
Combine cereal, milk and wheat bran in medium bowl.
Let stand about 10 minutes to soften.
Stir in molasses, oil and egg.
Sift flour, baking powder, allspice, baking soda and salt into large bowl.
Stir liquid ingredients into dry ingredients just until combined.
Stir in raisins.
Spoon batter over topping, using about 1/2 cup for each muffin.
Bake about 25 minutes or until toothpick inserted in center comes out clean.
Immediately turn out on cooling rack.