Raspberry Bran Muffins with Chia Seeds
Recipe type: Muffin; Breakfast
Total time: 
Serves: 12
A hearty, hhig-fibre muffin packed with fresh raspberries!
  • 1 large egg
  • 1 cup milk
  • ½ cup granulated sugar
  • 1 cup fibre/bran cereal (the one that looks like rabbit food :))
  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 Tablespoons chia seeds
  • 6 oz (approx 1½ cups) fresh or frozen raspberries
  1. Preheat oven to 375 degrees Fahrenheit. Line 12-cup muffin tin with paper liners or grease well.
  2. Whisk egg, milk and sugar in large bowl until smooth, then stir in cereal. Set aside to let cereal soak.
  3. In medium bowl, whisk together flours, baking powder, baking soda, salt, and chia seeds. Gently toss in raspberries - the flour coating helps prevent soggy muffins and means they won't all sink to the bottom of the batter.
  4. Add dry ingredients to cereal/milk mixture and stir gently just until combined. Immediately divide batter over 12 muffin cups and bake for 19-21 minutes, until tops are browned and firm to the touch.
  5. Let cool 5 minutes before removing to rack to cool completely. Best served warm, these also freeze and reheat well!
Recipe by Hidden Ponies at https://hiddenponies.com/2014/05/raspberry-chia-bran-muffins/