1 1/2 cups whole bran cereal
1 cup plain yogurt
1/2 cup low-fat milk
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1 egg
1/4 cup vegetable oil
3 ounces dried cherries, coarsely chopped

1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds


1. Prepare Batter: Preheat oven to 400 degrees F. In a medium bowl, stir together bran cereal, yogurt, and milk; set aside. In a small bowl, combine flour, baking powder, salt, cinnamon, and sugar; set aside.
2. To cereal mixture, add egg and oil; beat well. Stir in dried cherries. Stir in flour mixture until just moistened. Fill 12 paper-lined muffin cups with batter, dividing evenly.
3. Prepare Topping: In a small bowl, combine topping ingredients; sprinkle over muffin batter. Bake about for 18 to 22 minutes or until a wooden skewer or toothpick inserted in the center of a muffin comes out clean.

Recipe Courtesy of Freida's, The Specialty Produce People.

For even browning, rotate the muffin tin once about halfway through the baking time.

Cherry-Almond Muffins
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