Crunchy bran muffins
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.