Kellogg’s Original All Bran Muffins
1 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups Ready-To-Eat Cereal All-Bran Original
1 1/4 cups fat-free milk
1/4 c. vegetable oil
1. Stir together flour, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, combine All Bran cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
3. Bake at 400° F about 20 minutes or until golden brown. Serve warm.
VARIATION: For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.
VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)
Serving size: 1 muffin
Calories 160, total fat 5 g, cholesterol 15mg, Sodium 220 mg, total carbohydrates 27g, dietary fiber 4g, sugars 12g, protein 4g