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Crunchy Berry Bran Muffins

Total Time: 45 mins.
Prep Time: 20 mins.
Cook Time: 25 mins.
Serves: 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) Spectrum Canola Oil
1 egg
375 mL (1 1/2 cups) Europe's Best® Wild Woodland Blueberries, frozen

Star Product

Wild Woodland Blueberries

Directions

Preheat oven to 400ºF (200ºC). Grease a 12-cup muffin pan or line with paper liners.


Topping:

  1. Combine all ingredients. Reserve.


Muffins:

  1. 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.
  2. Place batter into prepared muffin pan. Sprinkle with reserved topping.
  3. 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.