|Author:||Inspired by Oxmoor House, 2002.01|
|Yield:||12 servings (serving size: 1 muffin)|
|1 1/2 cups||shreds of wheat bran cereal (such as All-Bran)|
|1 1/4 cups||1% low-fat milk|
|3 tbsp.||vegetable oil|
|1 cups||all-purpose flour|
|1 tbsp.||baking powder|
- Preheat oven to 400.
- Combine cereal and milk in a large bowl, stirring well. Let stand 10 minutes.
- Add sugar, oil, and egg to cereal mixture; stir well.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; add to cereal mixture, stirring just until moist. Gently fold in blueberries.
- Place 12 paper liners in muffin cups; spoon batter into cups, filling three-fourths full. Bake at 400° for 18 to 20 minutes or until muffins spring back when touched. Remove from pans immediately; place on a wire rack.
|Amount per serving
|% Daily Value*|
|Total Fat 5g||8%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 3g||12%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.