Healthified Herb-Bran Muffins

 

Nonstick cooking spray

1 1/2

cups Gold Medal® all-purpose flour

1

cup Fiber One® original cereal

2

tablespoons grated Parmesan cheese

1

tablespoon sugar

1

tablespoon snipped fresh basil, dill, rosemary, thyme, sage, or chives

1/2

teaspoon baking powder

1/4

teaspoon baking soda

1

cup fat-free milk

1

tablespoon lemon juice

1/4

cup refrigerated or frozen fat-free egg product, thawed

1/4

cup canola oil

• 1 Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with nonstick cooking spray; set aside. In a large bowl, stir together flour, cereal, Parmesan cheese, sugar, herb, baking powder, and baking soda. Make a well in the center of flour mixture; set aside.
• 2 In a medium glass bowl, combine milk and lemon juice. Let stand for 5 minutes to create sour milk. Whisk in egg product and oil. Add milk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
• 3 Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 18 to 20 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm.
• 4 Tip: Refrigerate extra muffins for another meal. To reheat, place a muffin on a microwave-safe plate. Microwave, uncovered, on 100% power (high) about 15 seconds or until warm.