Cranberry Lemon Coconut Bran Muffins
20 MIN | 12 muffins SERVINGS
Ingredients
- 1 1/2 cups or 375 ml All-Bran Original* cereal
- 1 cup or 250 ml milk (1%)
- 1 cup or 250 ml all-purpose flour
- 1/2 cup or 125 ml lightly packed brown sugar
- 4 tsp or 20 ml baking powder
- 1 tsp or 5 ml ground cinnamon
- 1/4 tsp or 1 ml salt
- 2 eggs
- 1/4 cup or 50 ml canola oil
- 2 tbsp or 25 ml lemon juice
- 2 tsp or 10 ml grated lemon rind
- 1 cup or 250 ml coarsely chopped, frozen cranberries (do not thaw)
- 1/3 cup or 75 ml sweetened, shredded coconut
Directions
1. 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 (2½” /6 5/10 cm) non-stick muffin pan cups, lightly coated with cooking spray.
4. Bake in 400°F (200°C) oven for 18 minutes or until tops spring back when lightly touched.
Tip: In general, muffins freeze well for later use. If a few batches are baked at once, there’ll be plenty on hand to thaw as needed - for breakfast time, between-meal snacks or for the lunch boxes.
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.
