Maple Bran Muffin

Ingredients

•   Nonstick cooking spray
• 1 2/3  cupsbuttermilk
• 2  cupswhole bran cereal
• 1  cupwhole wheat flour
• 1 3/4  teaspoonsbaking powder
• 1/2  teaspoonground cinnamon
• 1/4  teaspoonbaking soda
• 1/2  cuprefrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
• 1/3  cuppacked brown sugar
• 1/4  cuppure maple syrup or maple-flavor syrup
• 3  tablespoonscanola oil
• 3/4  cupmixed dried fruit bits and/or raisins
•   Maple Icing (optional)

Directions

Preheat oven to 350°F. Lightly coat twelve to sixteen 2 1/2-inch muffin cups with nonstick cooking spray; set aside.

In a large bowl, stir buttermilk into bran cereal; let stand for 5 to 10 minutes or until cereal is softened. In a small bowl, stir together flour, baking powder, cinnamon, and baking soda; set aside.

Stir eggs, brown sugar, syrup, and oil into bran mixture. Add flour mixture to bran mixture; stir just until combined. Stir in dried fruit bits. Spoon batter evenly into prepared muffin cups, filling each nearly full.

Bake for 25 to 30 minutes or until tops spring back when touched and a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, drizzle with Maple Icing. Serve warm.

Maple Icing: In a small bowl, combine 1/3 cup sifted powdered sugar and 1/4 teaspoon maple flavoring. Stir in enough fat-free milk (1 to 2 teaspoons) to make icing easy to drizzle.

Make-Ahead Directions: Prepare as directed; cool. Place unfrosted muffins in an airtight container. Cover and store at room temperature for up to 1 day. If desired, drizzle with Maple Icing before serving.