1 1/2 cups bran flakes cereal
1 cup skim milk
Combine above ingredients in a large mixing bowl and allow to stand for about 3 minutes until the cereal softens.
1 large egg
1/4 cup canola oil
Add to cereal mixture and mix together well.
1 1/2 cup white whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
1/4 cup less 1 tbsp Splenda granular
1 tbsp sugar*
Combine the dry ingredients and add to the wet ingredients; stir only until combined.
1/2 cup fresh or frozen blueberries
Gently fold blueberries into the batter. Divide batter evenly into 12 muffin cups that have been sprayed with nonstick cooking spray.
Bake at 400 degrees approximately 20 minutes or until golden brown.
*May use more Splenda granular instead of sugar if necessary.
Combine above ingredients in a large mixing bowl and allow to stand for about 3 minutes until the cereal softens.
1 large egg
1/4 cup canola oil
Add to cereal mixture and mix together well.
1 1/2 cup white whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
1/4 cup less 1 tbsp Splenda granular
1 tbsp sugar*
Combine the dry ingredients and add to the wet ingredients; stir only until combined.
1/2 cup fresh or frozen blueberries
Gently fold blueberries into the batter. Divide batter evenly into 12 muffin cups that have been sprayed with nonstick cooking spray.
Bake at 400 degrees approximately 20 minutes or until golden brown.
*May use more Splenda granular instead of sugar if necessary.
Note: This is a file photo.
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