“These remind me of the bran muffins from the UC Davis coffee house. I remember that Tim would often stop by and bring some into the lab. They were great after starting early morning assays.” – April Ferre
All-Bran Streusel Muffins
Ingredients
- 3 Tablespoons All-Purpose Flour
- 2 Tablespoons Dark Brown Sugar Firmly Packed
- 1/2 Teaspoon Cinnamon
- 1 Tablespoon Margarine Cold
- 1 1/4 Cup All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Salt
- 1 Cup Milk
- 2 Cups Kellogg’s All-Bran Original Cereal
- 1/3 Cup Dark Brown Sugar Firmly Packed
- 1/3 Cup Unsweetened Applesauce
- 2 Egg Whites
- 1/4 Cup Vegetable Oil
- 1/2 Teaspoon Vanilla
- 1/2 Cup Seedless Golden Raisins Optional
Instructions
- In a small bowl, combine first 3 ingredients. With pastry blender, cut in cold margarine until mixture resembles coarse crumbs. Set aside for topping.
- Stir together flour, baking powder, cinnamon, nutmeg and salt. Set aside.
- In large mixing bowl, combine cereal, milk, brown sugar, and applesauce. Let stand about 4 minutes or until cereal softens. Add egg whites, oil, vanilla and raisins. Beat well. Add flour mixture, stirring only until combined.
- Portion batter evenly into twelve 2 1/2-inch greased muffin pan tins. Sprinkle each muffin with topping. Bake at 400 degrees for about 20 minutes or until golden brown. Serve warm. Makes 12 muffins.
Recipe – Calla Ferre – From the Kellogg’s Company
