Ingredients42 m servings 192 cals
- Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 (2 1/2-inch/6.5cm) non-stick muffin pan cups with cooking spray.
- 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 1/4 cup (50 mL) coconut. Portion batter evenly into prepared muffin cups. Sprinkle each with portion of remaining coconut.
- Bake in preheated oven for 20 minutes or until tops spring back when lightly touched.
- Tip: 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.
- In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
Per Serving: 192 calories; 8.5 g fat; 27.8 g carbohydrates; 4.4 g protein; 16 mg cholesterol; 265 mg sodium. Full nutrition
ReviewsRead all reviews 5
make these muffins on a regular basis for my family and myself. Always rave reviews!!!
Really good! I used Bran Buds as I didn't have the original one at home. I added choped dates instead of raisins and chopped walnuts instead of sunflower seeds. They turned out really good. They...
These are awesome. I used almond milk and coconut oil, half wheat flour and half white, mixed all the coconut into the batter, and left out the sunflower seeds (didn't have any). They're very m...
I changed oil to coconut oil and the milk to almond milk. I love these muffins YUMMY