Makes : 12 muffins

1. Preheat oven to 200°C.
2. In a medium bowl, combine cereal and milk and let stand for 5 minutes. Stir in egg, oil and vanilla.
3. In a large bowl, combine remaining ingredients. Stir cereal mixture into dry ingredients, stirring until moistened.
Spoon batter into a greased or baking paper lined 12-cup muffin tin.
4. Bake in the centre of an oven of for 20 – 25 minutes or until golden brown. Cool in pan for 5 minutes and then turn out on to rack to cool.

Variation: For Streusel topped Bran Muffins, combine 90g cup brown sugar, 60g All-Bran Original* cereal, 2 tbsp plain flour, ½ tsp cinnamon and 2 tbsp softened butter in a bowl with a fork until crumbly. Divide over the top of muffins just before baking.

Tip: To make your own buttermilk, add 1 tbsp vinegar or lemon juice to a measuring cup. Add milk until mixture measures 250 mL . Allow the mixture to sit for 5 to 10 minutes.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. Please also check the best before dates. Ingredients should not be consumed raw. This recipe has been tested using Kellogg's products. Results with other products may vary