Sunburst Bran Muffins
|All-purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon (Around 15 milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Milk||1 1⁄4 Cup (20 tbs) (Around 300 milliliter)|
|Cereal||1 1⁄2 Cup (24 tbs) (Around 375 milliliter)|
|Margarine||1⁄3 Cup (5.33 tbs), melted (Around 75 milliliter)|
|Raisins||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Grated orange zest||1 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
In a large bowl, combine flour, baking powder and salt.
Make a well in the center.
In another bowl beat egg with a fork.
Stir in milk, cereal, margarine, raisins (if using), sugar, zest and juice.
Add to flour mixture, stirring just until blended and moistened.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for about 20 minutes.