Title: Sunshine Breakfast Muffins
Categories: Muffins
Yield: 1 Dozen

MUFFINS
1	c	Boiling water
1 1/2	c	100% bran cereal
1/4	c	Butter or margarine
2	ts	Grated orange rind
2	ts	Grated lemon rind
1		Egg
3/4	c	Milk
1/2	c	Firmly packed brown sugar
2	c	All-purpose flour
1/2	c	Chopped pecans or other nuts
1	tb	Baking powder
1/2	ts	Salt
HONEY BUTTER - OPTIONAL
1/4	c	Butter or margarine,softened
2	tb	Liquid honey
1/4	ts	Grated lemon rind

Grease 12 large muffin tins or line with paper baking cups. Pour boiling water over cereal, butter and citrus rinds in bowl; stir until butter melts. Cool. Stir in egg, milk and brown sugar, until well combined. Combine flour, pecans, baking powder and salt in large bowl. Stir cereal mixture into dry ingredients, stirring just until moistened. Spoon into muffin cups, generously filling each to the top. Bake at 400F (200C) for about 20 minutes or until golden brown and firm to the touch. Cool in pans 5 minutes; remove muffins and cool on rack. Serve warm with honey butter or store in airtight container; freeze if desired.

Preparation Time: 20 minutes Cooking Time: 20 minutes Calories: 210 per muffin Dietary Fibre: 3.8g

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