- Servings: 18
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
Ingredients:
| 2 cups | All-bran Cereal, divided |
| ¼ cup | Flax Seed |
| ½ cup | Raisins |
| 1 cup | All Purpose Flour |
| ¾ cup | Whole Wheat Flour |
| ½ cup | Packed Light Brown Sugar |
| 2 tsp | Baking Soda |
| 1 tsp | Cinnamon |
| ½ tsp | Salt |
| 6 Tbsp | Unsalted Butter, melted and cooled slightly |
| 2 | Large Eggs |
| 1¾ cups | Low-fat Plain Yogurt |
| ¼ cup | Molasses |
| 2 tsp | Vanilla Extract |
| Turbinado Sugar Crystals or Cinnamon-sugar |
Directions:
1. Heat oven to 400 degrees. In a food processor, finely grind 1 cup of the cereal, and the flax seeds. Add raisins and blend until finely chopped. Transfer mixture to a large bowl. Stir in remaining 1 cup cereal, flour, whole wheat flour, brown sugar, baking soda, cinnamon, and salt; set aside.
2. In another bowl, whisk together melted butter, eggs, yogurt, molasses, and vanilla. Stir into cereal mixture, only just until combined; do not over-mix.
3. Line 18 standard-size muffin cups with baking cups. Evenly fill each cup just more than halfway. Sprinkle generously with turbinado sugar, or sprinkle each with cinnamon-sugar. Bake until muffins spring back when touched, about 14-16 minutes. Remove muffins from tin and cool slightly. Makes 18 muffins.
