Excellent muffins from a recipe on the Post 100% Bran Cereal box, Kraft Canada. Makes 12 large muffins. Store in airtight container for immediate use. Muffins also freeze well. Cool completely, wrap, label, date, place in airtight container and freeze.

Ingredients

cup milk↗1
tablespoon lemon juice or 1 tablespoon vinegar↗1
egg↗1
cup vegetable oil↗1⁄3
cup liquid honey↗1⁄4
cups 100% all-bran cereal1 1⁄2
cup raisins or 1 cup chopped dates↗1
cups all-purpose flour↗1 1⁄2
cup firmly packed brown sugar or 1/4 cup granulated sugar1⁄4
teaspoon baking soda↗1
teaspoon baking powder↗1⁄2
teaspoon cinnamon↗1

Step-by-step instructions

1
Preheat oven to 400 degrees Fahrenheit; grease 12 large muffin tins or line with paper baking cups.
2
Combine milk and lemon juice or vinegar and set aside for a few minutes (a substitute for the 1 cup buttermilk in the original recipe).
3
Beat egg in large mixing bowl with a fork; blend in oil, honey and soured milk or buttermilk; stir in cereal and raisins or dates; set aside.
4
Combine remaining dry ingredients in a large bowl; stir liquid mixture into dry ingredients, just until moistened.
5
Spoon batter into muffin cups, generously filling each to the top (I use an ice cream scoop with a release lever).
6
Bake at 400 degrees Fahrenheit for 15 to 20 minutes or until done. COOL.

Source: food.com

Original recipe ↗

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