These healthy breakfast muffins are lightly sweetened, nutty, and full of fiber.
Ingredients
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¼ cup vegetable oil, plus more for tin
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1 ½ cups raisin bran cereal
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¾ cup milk
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½ cup whole-wheat flour (spooned and leveled)
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½ cup all-purpose flour (spooned and leveled)
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2 teaspoons baking powder
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½ teaspoon ground cinnamon
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¼ teaspoon salt
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1 large egg, lightly beaten
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¼ cup packed dark-brown sugar
Description
- Preheat oven to 400°F. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes.
- In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
- Stir oil, egg, and sugar into cereal mixture.
- Fold in flour mixture.
- Divide batter evenly among muffin cups.
- Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
- Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm.
