Breakfast Bran Muffins

Name: Breakfast Bran Muffins
Total time: 1500 s
Yield: Makes 12 to 15 muffins
Cuisine: American
Ingredients: 1 and 1/4 cup Fiber One cereal; 1 and 1/3 cups milk; 1/2 cup raisins (optional); 1/2 teaspoon vanilla extract; 1/4 cup vegetable oil; 1 large egg; 1 and 1/4 cups all-purpose flour; 1/2 cup packed brown sugar; 3 teaspoons baking powder; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/3 cup chopped pecans (optional)

Chris Gan @ChrissyAlpha

These are a tasty addition to breakfast, but can also be used as a grab-and-go snack. My five year old daughter really enjoyed them. The recipe came from the back of a “Fiber One” cereal box. In the U.S., Fiber One is a low-sugar, low-fat, high-fiber breakfast cereal that provides 65% of daily fiber in just one serving! So, if you want a healthy colon, knock back a few of these! 😂
#Breakfast #Healthy #Snack #Teatime #Baking #Vegetarian

Chris Gan @ChrissyAlpha

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Ingredients

20 to 25 minutes

Makes 12 to 15 muffins

1and 1/4 cup Fiber One cereal
1and 1/3 cups milk
1/2 cupraisins (optional)
1/2 teaspoonvanilla extract
1/4 cupvegetable oil
1large egg
1and 1/4 cups all-purpose flour
1/2 cuppacked brown sugar
3 teaspoonsbaking powder
1/4 teaspoonsalt
1/4 teaspoonground cinnamon
1/4 teaspoonground cardamom
1/3 cupchopped pecans (optional)

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Steps

20 to 25 minutes

1

Gather your ingredients.
2

Place muffin liners into a muffin pan. The recipe will make about 12 to 15 muffins, depending on their size.
3

Preheat oven to 400°F
4

Place the cereal in a large ziplock bag and crush into fine pieces/powder using a rolling pin or hammer. Transfer the cereal to a bowl.
5

Add the milk and vanilla extract to the bowl. If using raisins, add them as well. Stir well, then let sit for 5 minutes.
6

In a separate bowl, combine the dry ingredients (flour, sugar, salt, spices, baking powder). Whisk well and set aside.
7

(Optional): toast whole pecans at 400°F for 5 minutes. Chop finely and add to the dry ingredients.
8

In a separate small bowl, whisk the egg and vegetable oil until well blended.
9

Pour the egg mixture into the softened cereal and mix well.
10

Add the cereal mixture to the dry ingredients and mix gently until just combined. Lumps are okay. The picture shows the batter during the mixing process. No flour streaks should remain when you’re done mixing.
11

Transfer the batter to the prepared muffin pan. Fill the cups about 2/3 full.
I used a muffin scoop to transfer the batter. One scoop has a volume of about 3.5 Tablespoons, and this was enough to fill the cups with the desired amount of batter.
This resulted in 15 muffins.
12

Bake in the preheated oven for 20 minutes. Check for doneness and bake longer only if necessary. Remove the muffins from the pan immediately and allow to cool on a metal rack.
Store at room temperature for up to a day. After that, store in the fridge and heat or toast to warm them up. Or, you can freeze them and use them a few at a time as needed.