Courtesy of Kellogg's All-Bran
Directions for: Cranberry Lemon Coconut Bran Muffins
Ingredients
Cranberry Lemon Coconut Bran M1 cup (375 ml) All-Bran Original* cereal
1 cup (250 ml) milk (1%)
1 cup (250 ml) all-purpose flour
cup (125 ml) lightly packed brown sugar
4 tsp (20 ml) baking powder
1 tsp (5 ml) ground cinnamon
tsp (1 ml) salt
2 eggs
cup (50 ml) canola oil
2 Tbsp (25 ml) lemon juice
2 tsp (10 ml) grated lemon rind
1 cup (250 ml) coarsely chopped, frozen cranberries (do not thaw)
cup (75 ml) sweetened, shredded coconut
TipDirections
Cranberry Lemon Coconut Bran M1. In medium bowl, combine cereal and milk. Let stand for 2 minutes or until cereal softens.
2. In large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside.
3. Add eggs, oil, lemon juice and rind to cereal mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Fold in cranberries and coconut. Portion batter evenly into 12 (2/6.5 cm) non-stick muffin pan cups, lightly coated with cooking spray.
4. Bake in 400F (200C) oven for 18 minutes or until tops spring back when lightly touched.
Tip1. In general, muffins freeze well for later use. If a few batches are baked at once, therell be plenty on hand to thaw as needed - for breakfast time, between-meal snacks or for the lunch boxes.
See more: Bake, Breakfast, Brunch, Father's Day, Mother's Day, Quick and Easy