Brown Sugar Topped Bran Muffins
- 1¼ cups Fiber Active™ Cereal
- 1⅓ cups skim milk
- 1 tsp vanilla
- ¼ cup egg substitute
- ¼ cup canola oil
- 1¼ cups all purpose flour
- ½ cup packed dark brown sugar
- 3 tsp baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ⅓ cup chopped walnuts
- ¼ cup dark brown sugar
- 1 tbsp reduced fat or lite spread
- Heat oven to 375°F. Line one standard (12) or jumbo size (6) muffin tin with paper liners.
- Place cereal in a resealable plastic bag; seal & finely crush with rolling pin.
- In large bowl, mix crushed cereal, milk & vanilla; let stand about 5 minutes.
- Stir in egg substitute & oil.
- In medium bowl, combine flour, ½ C. brown sugar, baking powder, salt & cinnamon; stir into wet ingredients just until moistened; do not over mix. Divide batter among muffin cups (cups will be full).
- Combine walnuts, ¼ C. brown sugar and Lite Spread & sprinkle evenly over muffins.
- Bake 20 minutes for standard muffins or 22 to 24 minutes for jumbo muffins. Serve warm.
Recipe by Western Family at /recipes/breakfast-brunch/brown-sugar-topped-bran-muffins/
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