Preparation Time: 20 minutes
Cook Time: 25 minutes
Serving: 12 muffins
Ingredients:
Topping:
• 125 mL (1/2 cup) Original Cereal
• 50 mL (1/4 cup) Oats
• 50 mL (1/4 cup) brown sugar, packed
• 30 mL (2 tbsp) butter, melted
Muffins:
• 375 mL (1 1/2 cups) Original Cereal
• 375 mL (1 1/2 cups) Yogourt
• 125 mL (1/2 cup) Oats
• 250 mL (1 cup) part all purpose and part whole wheat flour
• 7 mL (1 1/2 tsp) baking soda
• 5 mL (1 tsp) cinnamon
• 125 mL (1/2 cup) brown sugar, packed
• 50 mL (1/4 cup) Canola or Vegetable Oil
• 1 egg
• 375 mL (1 1/2 cups) Europe's Best® Woodland Blueberries, frozen
Preparation:
1. Preheat oven to 400ºF (200ºC). Grease a 12-cup muffin pan or line with paper liners.
Topping:
2. Combine all ingredients. Reserve.
Muffins:
3. Combine bran cereal, yogourt and oats in a medium-sized bowl. Allow to sit 10 minutes. Combine flour, baking soda and cinnamon in a large bowl. When bran mixture is ready add brown sugar, oil and egg. Stir to combine well. Add wet ingredients to dry ingredients. Stir until combined. Add blueberries. Stir lightly until combined in batter.
4. Place batter into prepared muffin pan. Sprinkle with reserved topping.
5. Bake for 20-25 minutes or until a toothpick inserted in centre comes out clean. Let muffins sit for 5-10 minutes before removing from pan. Cool on a wire rack.