Berry Brank Flake Muffins

After returning from vacations or weekend getaways, the first thing I try to do is unpack. It's the worst thing about going on vacation - second to packing. So, after returning from a week of rest and relaxation in Cape Cod, I hurriedly unpacked. Until, without even realizing it, my attention shifted and I ended up in the kitchen, organizing my cupboards. 

While rearranging and throwing away food, I found a(n) (old) box of Bran Flakes Cereal. As I remembered the cereal was so bland I barely ate it; but, as I looked at the box wondering who on earth could enjoy this cereal, I found a recipe for Berry Muffins on the side panel.

Looking at the ingredients, I noticed that I them all! So, I instead of throwing away a nearly full box of cardboard... I mean cereal, I decided to give the cereal a chance to redeem itself, and indeed it did! See recipe below!





Berry Muffins
(from Shaw's Bran Flake Cereal)

Makes 12
Muffins
1 3/4 cup Bran Flakes Cereal
1 cup low fat buttermilk
1 egg, beaten
3 tablespoons vegetable oil
1 cup all-purpose flour
1/3 cup packed brown sugar1 tablespoon baking powder
1 teaspoon cinnamon
1 cup fresh, frozen, or canned blueberries.

Topping
1/3 cup crushed Bran Flakes cereal
3 tablespoons packed brown sugar
1 tablespoon butter, melted

Preheat oven to 400f. Combine cereal, buttermilk, egg and oil in bowl. Let stand for 5 minutes; stir to break up the cereal. In another bowl, combine flour, brown sugar, baking powder and cinnamon. Add cereal mixture to the flour mixture, stir just until combined - batter will be thick. Gently fold in blueberries. Divide even among prepared muffin cups. Sprinkle with topping. Bake for 20 to 25 minutes or until tester inserted in center comes out clean.

To prepare topping, combine cereal, brown sugar, and butter; mix well.