Brown Sugar Topped Bran 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


1/3 c. Best Choice Chopped Walnuts

¼ c. Best Choice dark brown sugar

1 tablespoon Best Choice reduced fat or lite butter spread



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.

Brown Sugar Topped Bran Muffins

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