Ingredients

The following ingredients have 4 Servings
  • 3/4 cup bran flakes cereal
  • 1/2 cup low-fat buttermilk
  • 1 large egg
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup fresh blueberries

Instruction

  • Preheat oven to 400F degrees. Line a baking sheet with parchment paper, silicone liner or spray with non-stick spray.
  • Add the cereal to a medium bowl and gently crush using your fingertips. Add the buttermilk, egg white, oil and vanilla and stir to mix well.
  • In a separate mixing bowl, whisk together the flour, brown sugar, cinammon, baking powder and baking soda.
  • Give the wet mixture another stir before pouring into the dry flour mixture. Mix just until the dry ingredients are absorbed.
  • Gently fold in the blueberries.
  • Divide the batter into 8 mounds spaced evenly on the baking sheet (I used a little more than 2 tablespoons of batter per mound).
  • Bake for 10 to 12 minutes, or until the muffin tops spring back when gently touched.
  • Allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.