Juicy peaches make a sweet contrast to hearty bran in these muffins, which are perfect for breakfast, an after school snack or to tuck into lunch boxes. Feel free to swap fruit in season - fresh or frozen berries, chopped apples or even dried fruit, like raisins.
2 cups All Bran cereal
1 3/4 cups buttermilk or plain yogurt, thinned with milk
1/2 cup sugar (white or brown)
1/4 cup canola oil
1 large egg
1 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 peach, chopped
1. In a large bowl stir together the cereal and buttermilk; let stand for 10 minutes, until soft. Preheat the oven to 375F.
2. Stir the sugar, oil and egg into the bran mixture. Add the flour, baking powder, baking soda and salt and stir until almost combined; add the peach and stir just until blended.
3. Divide the batter among 12 muffin cups that have been lined with paper liners or sprayed with nonstick spray. Bake for 25 minutes, until golden and springy to the touch. Makes a dozen muffins.
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