Muffins are very versatile. They can be served for breakfast, wrapped up for a lunchbox, or frozen to be used at a later time. Their size makes them perfect for a snack. The recipe for these muffins comes from DIABETIC COOKING.
BERRY BRAN MUFFINS
2 c. dry bran cereal
1 1/4 c. skim milk
1/2 c. packed brown sugar
1 egg, lightly beaten
1/4 c. vegetable oil
1 tsp. vanilla
1 1/4 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. fresh or frozen blueberries(partially thawed, if frozen)
Preheat oven to 350. Line 12 standard muffin cups with paper baking cups.
Combine cereal and milk in medium bowl. Let stand 5 minutes to soften. Stir in brown sugar, egg, oil, and vanilla. Combine flour, baking powder, and salt in a large bowl. Stir in cereal mixture just until dry ingredients are moistened. Gently fold in berries. Spoon evenly into prepared muffin cups.
Bake 20-25 minutes (25-30 if using frozen berries) or until toothpick inserted into centers comes out clean. Serve warm.
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