After School Muffins

Recipe from Kellogg's
After School Muffins
SERVINGS
12
PREP TIME
10 mins
TOTAL TIME
30 mins
Ingredients
  • 1   tablespoon sugar
  • 1/2  teaspoon cinnamon
  • 1 1/4  cups all-purpose flour
  • 1/2  cup sugar
  • 1/2  teaspoon salt
  • 1   tablespoon baking powder
  • 3   cups Ready-To-Eat Cereal Kellogg's Raisin Bran®
  • 1 1/4  cups milk
  • 1   egg
  • 1/4  cup vegetable oil
  • 1/2  cup semi-sweet mini chocolate morsels
Related Video
How to Make Muffins

This breakfast staple is easy to make with a variety of flavors. Learn how to make muffins and you will be able to whip up a Sunday breakfast in no time.

Directions
1. 
In small bowl, combine the 1 tablespoon sugar and cinnamon. Set aside for topping.
2. 
Stir together flour, the 1/2 cup sugar, salt and baking powder. Set aside.
3. 
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.
4. 
Bake at 400 degrees F for about 20 minutes or until lightly browned. Serve warm.
Microwave Directions:
1. 
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.
2. 
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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