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Brown Sugar Bran Muffins

Microwaverina's picture
  All bran cereal 3⁄4 Cup (12 tbs)
  Whole wheat pastry flour 3⁄4 Cup (12 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Skim milk 2⁄3 Cup (10.67 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Canola oil 1⁄4 Cup (4 tbs)
  Egg/1/4 cup fat-free egg substitute 1
  Raisins 1⁄4 Cup (4 tbs)

In a medium bowl, combine the cereal, flour, baking powder, and cinnamon.
In a small bowl, combine the milk, honey, oil, and egg.
Pour over the dry ingredients and mix until just combined.
Stir in the raisins.
Let stand for 5 minutes to let the cereal absorb the liquid, then stir thoroughly.
Line six to eight muffin cups or 6-ounce custard cups with two paper cupcake liners.
Spoon about 1/4 cup of batter into each cup.
Arrange the cups in a circle in the microwave.
Microwave on high for 2 1/2 minutes.
Rotate the pan a half turn or rearrange the cups.
Microwave on high for 2 1/2 to 3 1/2 minutes, or until the tops spring back when lightly touched.
Remove and discard the outer paper liners.
Let stand on a wire rack for 5 minutes.

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