Morning Glory Muffins
20 MIN | 12 muffins SERVINGS
Ingredients
- 1 1/4 cups or 300 ml All-Bran Original* cereal
- 1 cup or 250 ml milk (1%)
- 1 cup or 250 ml all-purpose flour
- 1/3 cup or 75 ml lightly packed brown sugar
- 1 tbsp or 15 ml baking powder
- 1 tsp or 5 ml ground cinnamon
- 1/2 tsp or 2 ml salt
- 1 egg
- 1/4 cup or 50 ml canola oil
- 3/4 cup or 175 ml shredded carrot (about 1 large carrot)
- 1/2 cup or 125 ml raisins
- 1/4 cup or 50 ml chopped, unsalted almonds
- 1/4 cup or 50 ml roasted sunflower seeds
- 1/3 cup or 75 ml sweetened shredded coconut, divided
Directions
1. In medium bowl, combine cereal and milk. Let stand for about 2 minutes or until cereal softens.
2. In large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside.
3. Add egg, oil and carrot to cereal mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Fold in mixture of raisins, almonds, sunflower seeds and ¼ cup (50 mL) coconut. Portion batter evenly into 12 (2½”/6 5/10 cm) non-stick muffin pan cups, lightly coated with cooking spray. Sprinkle each with portion of remaining coconut.
4. Bake in 400°F (200°C) oven for 20 minutes or until tops spring back when lightly touched.
Tip: You can substitute about 1 cup (250 mL) of your choice of chopped dried fruits and nuts if you don’t have raisins, almonds, sunflower seeds and coconut on hand. These ingredients - along with the bran - contribute dietary fibre, which is part of a healthy diet.
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.
