After School Muffins
Recipe from Kellogg's

After School Muffins

by 3  people

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Servings: 12
Prep Time: 10 mins
Total Time: 30 mins
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  • 1   tablespoon 
  • 1/2  teaspoon 
  • 1 1/4  cups 
    all-purpose flour
  • 1/2  cup 
  • 1/2  teaspoon 
  • 1   tablespoon 
    baking powder
  • 3   cups 
    Ready-To-Eat Cereal Kellogg's Raisin Bran®
  • 1 1/4  cups 
  • 1   
  • 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.
Microwave Directions:

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.
Nutrition information
Per Serving: cal. (kcal) 210, Fat, total (g) 6, chol. (mg) 20, sat. fat (g) 2, carb. (g) 37, fiber (g) 2, sugar (g) 19, pro. (g) 4, vit. A (IU) 486, sodium (mg) 320, calcium (mg) 40, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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