1 1/2 cups shreds of wheat bran cereal (such as All-Bran)
1 1/4 cups 1% low-fat milk
1/2 cup sugar
3 tablespoons vegetable oil
1 large egg
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup blueberries
How to Make It
Preheat oven to 400°.
Combine cereal and milk in a large bowl, stirring well. Let stand 10 minutes.
Add sugar, oil, and egg to cereal mixture; stir well.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; add to cereal mixture, stirring just until moist. Gently fold in blueberries.
Place 12 paper liners in muffin cups; spoon batter into cups, filling three-fourths full. Bake at 400° for 18 to 20 minutes or until muffins spring back when touched. Remove from pans immediately; place on a wire rack.
Oxmoor House Healthy Eating Collection
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