Whole Grain Muffins
|Shredded wheat biscuit||1 Large, crumbled|
|Quick cooking rolled oats||1⁄2 Cup (8 tbs)|
|100% bran cereal||1⁄3 Cup (5.33 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Egg||1 , slightly beaten|
|Vegetable oil||2 Tablespoon|
|Packed brown sugar||1 Tablespoon|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Granulated sugar||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
Line six muffin cups with two paper baking cups in each.
In medium mixing bowl, combine shredded wheat, rolled oats and bran cereal.
Pour milk over mixture.
Stir in egg, oil, honey and brown sugar.
In small bowl, combine flour, baking soda and salt.
Add flour mixture to cereal mixture, stirring just until dry ingredients are moistened.
Fill each paper-lined muffin cup half full.
Microwave at High for 3 1/2 to 5 1/2 minutes, or until tops spring back when touched lightly, rotating cups twice. (Some moist spots will remain.)
Remove from muffin cups to wire rack.
In small bowl, mix topping ingredients.
Sprinkle topping on warm muffins.