Rhubarb Bran Muffins

By dashy_65

Ingredients

• 3 cups Kellogg's® All-Bran® Original cereal
• 1 cup boiling water
• 2 1/2 cups all-purpose flour, divided
• 1 cup chopped rhubarb
• 1 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon grated orange peel
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 3/4 cup buttermilk
• 1/2 cup canola oil
• 2 eggs
• 1 recipe Streusel Topping
• 2/3 cup packed brown sugar and 1/2 cup all-purpose flour. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans, if desired.

Details

Servings 24

Preparation

Step 1

1. In a medium bowl stir together KELLOGG'S ALL-BRAN ORIGINAL cereal and water; set aside.

2. Toss 1 tablespoon of the flour with rhubarb. In a medium bowl combine remaining flour, brown sugar, baking powder, salt, orange peel, baking soda, and cinnamon. In a large bowl whisk together buttermilk, oil, and eggs; stir in cereal mixture, flour mixture, and rhubarb.

3. Spoon batter into 24 2 1/2-inch muffin pan cups. Sprinkle batter with Streusel Topping. Bake at 400ºF for 20 to 22 minutes or until a toothpick inserted in centers comes out clean. Cool in pan on a wire rack 5 minutes; remove from pan. Drizzle with your favorite icing, if desired.

Streusel Topping: In a medium bowl stir together

200 cal, 7g. fat, 3 fiber