Ingredients
Nonstick cooking spray
1 1/2
cups Gold Medal™ all-purpose flour
1
cup Fiber One™ original cereal
2
tablespoons grated Parmesan cheese
1
tablespoon sugar
1
tablespoon snipped fresh basil, dill, rosemary, thyme, sage, or chives
1/2
teaspoon baking powder
1/4
teaspoon baking soda
1
cup fat-free milk
1
tablespoon lemon juice
1/4
cup refrigerated or frozen fat-free egg product, thawed
1/4
cup canola oil
Preparation
Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with nonstick cooking spray; set aside. In a large bowl, stir together flour, cereal, Parmesan cheese, sugar, herb, baking powder, and baking soda. Make a well in the center of flour mixture; set aside.
In a medium glass bowl, combine milk and lemon juice. Let stand for 5 minutes to create sour milk. Whisk in egg product and oil. Add milk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 18 to 20 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm.
Tip: Refrigerate extra muffins for another meal. To reheat, place a muffin on a microwave-safe plate. Microwave, uncovered, on 100% power (high) about 15 seconds or until warm.
