1. Preheat oven to 200°C (400°F).

2. In a medium bowl, combine cereal and milk and let stand for 5 minutes. Stir in egg, oil and vanilla.

3. In a large bowl, combine remaining ingredients. Stir cereal mixture into dry ingredients, stirring until moistened.

Spoon batter into a greased or baking paper lined 12-cup muffin tin.

4. Bake in the centre of an oven of for 20 – 25 minutes or until golden brown. Cool in pan for 5 minutes and then turn out on to rack to cool.

Variation: For Streusel topped Bran Muffins, combine 60 mL or ¼ cup brown sugar, 60 mL or ¼ cup All-Bran Buds* cereal, 30 mL or 2 tbsp all-purpose flour, 2 mL or ½ tsp cinnamon and 30 mL or 2 tbsp softened butter in a bowl with a fork until crumbly. Divide over the top of muffins just before baking.

Tip: To make your own buttermilk, add 15 mL or 1 tbsp vinegar or lemon juice to a measuring cup. Add milk until mixture measures 250 mL or 1 cup. Allow the mixture to sit for 5 to 10 minutes.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.