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Gingerbread: Gingerbread Bran Muffins

Source of Recipe

Pillsbury


List of Ingredients

MUFFINS:
1 egg
1/4 cup sugar
1 cup buttermilk
1/3 cup oil
1/4 cup molasses
1 1/2 cups shreds of whole bran cereal
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cloves

TOPPING:
2 tablespoons sugar


Recipe

Lightly beat egg in medium bowl. Add 1/4 cup sugar, buttermilk, oil and molasses; beat well with wire whisk. Stir in cereal and let stand 10 minutes. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour and all remaining muffin ingredients; mix well. Add to bran mixture and combine well. Bake immediately or cover and refrigerate 8 hours or overnight. Heat oven to 375ºF. Line 12 muffin cups with baking cups. Divide batter evenly into muffin cups. Sprinkle each with 1/2 tsp. sugar. Bake at 375ºF for 20-25 minutes or until tops spring back when touched lightly. Remove from pan. Serve warm or cool. Makes 12 muffins.