crunchy bran muffins

Categories
Muffins
Breakfast
Yield
6 servings
MeasureIngredient
1½ cup SHREDDED WHEAT BRAN CEREAL
1 cup HOT MILK
1 cup ALL PURPOSE FLOUR
⅓ cup PACKED BROWN SUGAR
1 tablespoon MARGARINE, FIRM
2 tablespoons FLOUR
⅓ cup BUTTER, MARGARINE, SOFTENED
2 teaspoons BAKING POWDER
¼ teaspoon SALT
1 each EGG
2 tablespoons BROWN SUGAR

MUFFINS

CRUNCHY TOPPING

HEAT OVEN TO 400 DEG F. GREASE BOTTOMS ONLY OF 12 MUFFIN CUPS. MIX CEREAL AND MILK. LET STAND UNTIL CEREAL IS SLIGHTLY SOFTENED. STIR IN REMAINING INGREDIENTS, EXCEPT FOR THE CRUNCHY TOPPING, JUST UNTIL FLOUR IS MOISTENED (BATTER WILL BE LUMPY). FILL MUFFIN CUPS ABOUT ⅔ FULL. SPRINKLE WITH CRUNCHY TOPPING. BAKE UNTIL GOLDEN, ABOUT 18 TO 20 MINUTES. REMOVE FROM CUPS IMMEDIATELY AND LET COOL SLIGHTLY.

TO MAKE TOPPING:

CUT MARGARINE INTO FLOUR AND SUGAR UNTIL CRUMBLY.

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