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Prep 20min
Total40min
Servings12
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Ingredients
Muffins
1
cup Fiber One™ cereal
1
cup buttermilk
1/4
cup canola oil
1
teaspoon vanilla
1
egg
1 1/4
cups whole wheat flour
3/4
cup chopped dates
1/2
cup packed brown sugar
1
teaspoon baking soda
1/4
teaspoon salt
Topping
3
tablespoons packed brown sugar
2
tablespoons butter or margarine, melted
1
tablespoon light corn syrup
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Steps
1
Heat oven to 400°F. Grease bottoms and sides of 12 regular-size muffin cups with shortening or cooking spray (do not use paper baking cups).
2
In blender or food processor, place cereal, buttermilk, oil, vanilla and egg. Cover; let stand 10 minutes. Meanwhile, in small bowl, stir all topping ingredients until well mixed. Place 1 teaspoon of the topping in bottom of each muffin cup.
3
Blend cereal mixture in blender on medium speed until smooth; set aside. In medium bowl, stir flour, dates, 1/2 cup brown sugar, the baking soda and salt until well mixed. Pour cereal mixture over flour mixture; stir just until moistened (batter will be thick). Divide batter evenly among muffin cups.
4
Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Immediately place cookie sheet upside down on muffin pan; turn cookie sheet and pan over to remove muffins. Serve warm if desired.
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You can make jumbo muffins, similar to the ones you see in the bakery. To make, just grease 6 jumbo muffin cups (3 1/2x2 1/4 inches) with shortening or cooking spray (do not use paper baking cups). Place 2 teaspoons of the topping in each cup before adding batter. Bake as directed.
Whole Grain Serving: 1/2
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