These beautiful little muffins are a fancy variation on Make Ahead Bran Muffins. These are perfect for easily feeding company, or for treating your family on special mornings.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 4-1/2 cups flour
- 1 (13.5-ounce) box blueberry flake cereal
- 1-1/2 cups sugar
- 1 cup brown sugar
- 1 tablespoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 4 eggs, beaten
- 3/4 cup vegetable oil
- 3-1/2 cups buttermilk
- 1-1/2 cups dried blueberries
- 1 cup sliced almonds
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1 teaspoon cinnamon
Preparation:
In large bowl, combine flour, cereal, sugar, brown sugar, baking soda, salt, and 2 teaspoons cinnamon, and stir to combine. In medium bowl, combine eggs, oil, and buttermilk and mix well. Add to dry ingredients and stir to combine. Stir in blueberries and almonds. Cover bowl tightly and refrigerate at least 8 hours before using. You can store this batter tightly covered in the fridge up to 10 days.To prepare muffins, preheat oven to 400 degrees F. Spray muffin tins with nonstick baking spray containing flour (do not use paper liners). Then add batter to each prepared cup, filling each cup ¾ full.
Bake for 15-20 minutes or until muffins are golden brown and firm. While muffins are baking, melt butter in small saucepan, and combine 1/2 cup sugar and 1 teaspoon cinnamon in shallow bowl. Remove muffins from tins immediately; roll in melted butter, then in cinnamon sugar to coat. Serve warm.
You can also make mini muffins; spoon batter into sprayed mini muffin cups. Bake at 400 degrees F for 6-9 minutes, until light golden brown and firm. Roll in butter and cinnamon sugar as directed above.
Makes 48 regular muffins; 9 dozen mini-muffins
