Ingredients:
Muffins:
1 ¼ c. Best Choice Fiber Active Cereal
1 1/3 c. Best Choice Skim Milk
1 teaspoon Best Choice Vanilla
¼ c. Best Choice egg substitute
¼ c. Best Choice Canola Oil
1 ¼ c Best Choice All Purpose Flour
½ c. packed Best Choice dark brown sugar
3 teaspoons Best Choice baking powder
¼ teaspoon Best Choice Salt
¼ teaspoon Best Choice Ground Cinnamon
Topping:
1/3 c. Best Choice Chopped Walnuts
¼ c. Best Choice dark brown sugar
1 tablespoon Best Choice reduced fat or lite butter spread
Directions:
Heat oven to 375° F. Line one standard (12) or jumbo (6) size muffin tin with paper liners. Place cereal in a resealable plastic bag; seal and finely crush with rolling pin.
Muffins: In large bowl, mix crushed cereal, milk and vanilla; and let stand for about 5 minutes. Stir in egg substitute and oil. In medium bowl, combine flour, brown sugar, baking powder, salt and cinnamon; stir into wet ingredients just until moistened; do not over mix. Divide batter among muffin cups (cups will be full.)
Topping: Combine ingredients for topping and sprinkle evenly over muffins.
Bake 20 minutes for standard muffins or 22-24 minutes for jumbo muffins. Serve warm. Makes 12 standard or 6 jumbo muffins.
