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How To make Kellogg's Bran Buds with Psyllium Spice Muffins (Mini Tops)


1 1/4 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups Kellogg's Bran Buds with Pshyllium

1 1/4 cups boiling water

1/2 cup firmly packed brown sugar

3/4 cup skim milk

1/4 cup Egg - Second Nature

1/4 cup Lighter Bake

1/2 cup raisins

Stir together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. In large mixing bowl; stir together cereal and boiling water; let stand 2 minutes or until water is absorbed. Mis sugar into softened cereal until well combined. Sir in milk and lighter bake. Add egg and raisins; beat well. Add flour mixture, stirring just until combined. Portion batter evenly into lightly greased large muffin-pans cups. Bake at 400? about 20 minutes or until tops of muffins are light golden brown and spring back when lightly touched.

I used a "mini muffin tops" pan put out by Wilton, called Muffin Munchies ( this is why the Serves number is so high) and baked at 350? for about 18 minutes.

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