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Title: Multi-Bran Blueberry Muffins
Categories: Muffins Diet Fiber
Yield: 12 Servings
| 1 3/4 | c | Multi-Bran Chex cereal |
| 1 | Egg, beaten | |
| 3 | tb | Vegetable oil |
| 1 | c | All-purpose flour |
| 1/2 | c | Packed brown sugar |
| 2 1/2 | ts | Baking powder |
| 1 | ts | Ground cinnamon |
| 1 | c | Fresh, frozen or canned |
| Blueberries, drained |
Preheat oven to 400 degrees. Grease or paper-line 12 muffin cups. In large bowl combine cereal, egg, buttermilk and oil. Let stand 5 minutes. Stir to break up cereal. In medium bowl combine flour, brown sugar, baking powder and cinnamon. Add flour mixture to cereal mixture all at once, stirring just until moistened. Fold in blueberries (batter will be thick). Divide evenly among muffin cups. Bake 20 to 25 minutes or until toothpick inserted comes out clean. Note: You may substitute for buttermilk, 1 tablespoon lemon juice or vinegar and enough milk to equal 1 cup.
Raisin Muffins: Use 1/3 cup raisins instead of blueberries.
Strawberry Muffins: Use 1 cup finely chopped fresh or frozen strawberries in place of blueberries. Use 1 teaspoon vanilla extract in place of cinnamon. Add 1/3 cup chopped pecans, if desired.
Source: Light Cooking.
From: Mgoodrow
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