Baby Bran Muffins with Citrus Spread
Makes 24 muffins
|1||cup whole bran cereal|
|2||tablespoons butter, melted|
|1||cup all-purpose flour|
|1/4||cup packed brown sugar|
|2-1/2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|1/4||teaspoon ground cinnamon|
|1||(8-ounce) package cream cheese, softened|
|3||tablespoons orange juice|
|1||teaspoon granulated sugar|
- Preheat oven to 375°F. Spray 24 miniature (1-3/4-inch) muffin pan cups with nonstick cooking spray. Set aside.
- Combine cereal, milk, egg and butter in large bowl. Set aside 10 minutes. Combine flour, brown sugar, baking powder, baking soda, salt and cinnamon in large bowl. Add to bran mixture, stirring just until blended. Fold in currants.
- Spoon batter into prepared muffin cups filling 3/4 full. Bake 15 minutes or until firm when lightly pressed. Let muffins stand 1 minute; remove to wire racks to cool.
- To prepare Citrus Spread, beat cream cheese, orange juice and granulated sugar in large bowl with electric mixer at high speed 1 minute or until cream cheese is light and fluffy. Split open muffins and spread lightly with Citrus Spread.
Leftover muffins can be frozen in resealable plastic food storage bag. Reheat in preheated 325 °F oven for 5 minutes.
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