After School Muffins Recipe
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Ingredients
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 3 cups Ready-To-Eat Cereal Kellogg's Raisin Bran®
- 1 1/4 cups milk
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup semi-sweet mini chocolate morsels
- In small bowl, combine the 1 tablespoon sugar and cinnamon. Set aside for topping.
- Stir together flour, the 1/2 cup sugar, salt and baking powder. Set aside.
- In large mixing bowl, combine Kellogg's® Raisin Bran cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg, oil and chocolate morsels. Beat well. Add flour mixture,stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle evenly with sugar-cinnamon topping.
- Bake at 400 degrees F for about 20 minutes or until lightly browned. Serve warm.
- Prepare as above. Portion 1/4 cup batter into 12 paper-lined custard cups. Sprinkle with sugar-cinnamon topping. Arrange 6 cups on microwave-safe plate in center of microwave.
- Cook on HIGH 2 minutes. Rotate the plate 1/4 turn and cook on HIGH 1 minute longer. With hot pads, carefully remove muffins from microwave and place on wire rack. Repeat with remaining muffins. Let stand on wire rack 5 minutes before serving.
- Calories 210, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 37 g, Fiber 2 g, Sugars 19 g, Protein 4 g. Daily Values: Vitamin A 10%, Vitamin C 0%, Calcium 4%, Iron 10%.
- Percent Daily Values are based on a 2,000 calorie diet
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