Brown Sugar Bran Muffins
|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.