Name: Cranberry Lemon Coconut Bran Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 ½ cup (375 ml) All-Bran Original* cereal; 1 cup (250 ml) milk (1%); 1 cup (250 ml) all-purpose flour; ½ cup (125 ml) lightly packed brown sugar; 4 tsp (20 ml) baking powder; 1 tsp (5 ml) ground cinnamon; ¼ tsp (1 ml) salt; 2 eggs; ¼ cup (50 ml) canola oil; 2 Tbsp (25 ml) lemon juice; 2 tsp (10 ml) grated lemon rind; 1 cup (250 ml) coarsely chopped, frozen cranberries (do not thaw); ⅓ cup (75 ml) sweetened, shredded coconut

Prep Time

15 min

Cook Time

20 min

Yields

12 servings

Courtesy of Kellogg’s® All-Bran®

ingredients

1 ½

cup (375 ml) All-Bran Original* cereal

cup (250 ml) milk (1%)

cup (250 ml) all-purpose flour

cup (125 ml) lightly packed brown sugar

tsp (20 ml) baking powder

tsp (5 ml) ground cinnamon

tsp (1 ml) salt

eggs

cup (50 ml) canola oil

Tbsp (25 ml) lemon juice

tsp (10 ml) grated lemon rind

cup (250 ml) coarsely chopped, frozen cranberries (do not thaw)

⅓

cup (75 ml) sweetened, shredded coconut

Ingredient Substitution Guide

directions

Step 1

In medium bowl, combine cereal and milk. Let stand for 2 minutes or until cereal softens.

Step 2

In large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside.

Step 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 cm) non-stick muffin pan cups, lightly coated with cooking spray.

Step 4

Bake in 400°F (200°C) oven for 18 minutes or until tops spring back when lightly touched.

Step 5

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.

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