1/2 cup granulated sugar
3 teaspoons ground cinnamon
150g 100% bran cereal
350ml milk (can use skimmed milk)
300g plain flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can authentic american pumpkin
1 egg, beaten
1 tablespoon vanilla extract
1 pack pecan chips
Preheat oven to 180 degrees C (Gas Mark 4/5).
Coat nonstick 12-cup muffin pan with nonstick cooking spray.
Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping; set aside.
Blend cereal and milk in large bowl; set aside 5 minutes to soften.
Meanwhile, combine flour, remaining sugar and cinnamon, baking powder, baking soda and salt in large bowl; mix well.
Whisk pumpkin, egg and vanilla extract into softened cereal.
Gently fold in flour mixture just until blended. DO NOT OVER-MIX!
Spoon equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips.
Sprinkle with reserved cinnamon-sugar topping.
Bake 20 to 25 minutes.
Cool on wire rack 3 minutes before removing muffins from pan.
Serve warm or at room temperature.
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