Courtesy of Kellogg’s® All-Bran®
ingredients
directions
In medium bowl, combine cereal and milk. Let stand for about 2 minutes or until cereal softens.
In large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside.
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 cm) non-stick muffin pan cups, lightly coated with cooking spray. Sprinkle each with portion of remaining coconut.
Bake in 400°F (200°C) oven for 20 minutes or until tops spring back when lightly touched.
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.