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Bran Buds with Psyllium Spice Muffins (Mini Tops)

1 1/4 Cups all-purpose flour
2 Teaspoons baking powder
2 Teaspoons pumpkin pie spice
1/4 Teaspoon baking soda
1/4 Teaspoon salt
1 1/2 Cups Kellogg's Bran Buds with Psyllium
1 1/4 Cups boiling water
1/2 Cup firmly packed brown sugar
3/4 Cup skim milk
1/4 Cup Egg - Second Nature
1/4 Cup Lighter Bake
1/2 Cup raisins


Stir together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. In large mixing bowl; stir together cereal and boiling water; let stand 2 minutes or until water is absorbed. Mis sugar into softened cereal until well combined. Sir in milk and lighter bake. Add egg and raisins; beat well. Add flour mixture, stirring just until combined. Portion batter evenly into lightly greased large muffin-pans cups. Bake at 400 F about 20 minutes or until tops of muffins are light golden brown and spring back when lightly touched.


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