Whole Wheat Blueberry-Cereal Muffins

• 1 cup Whole Wheat Flour
• 1 cup White Whole Wheat Flour
• 4 cups Bran Based Cereal (I Used HEB Blueberry Almond Cereal)
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/4 cups Oil
• 1/4 cups Applesauce
• 1/2 cups Agave Nectar (or Honey)
• 1-1/2 cup Milk
• 1 teaspoon Vanilla Extract
• 2 whole Eggs
• 1 cup Frozen Or Fresh Blueberries

1. Whisk flours, cereal (I put 4 cups because I had to put a whole number, but I was just averaging so it may be somewhere between 3-4 cups or half the box), baking soda and salt.
2. In a different bowl mix oil, applesauce, sweetener, milk and vanilla. Gently beat eggs before adding to wet mixture.
3. Using a wooden spoon, mix together the wet ingredients and the flour mixture. Fold in blueberries.
4. Let the batter sit for at least 45 minutes so the cereal can get soft, or keep in an airtight/covered container in fridge for up to a week.
5. When ready, pour batter into prepared muffin tin and bake at 375F for 25 minutes.

whole wheat flour, flour, cereal, baking soda, salt, ubc, ubc, honey, milk, vanilla, eggs, blueberries

Taken from tastykitchen.com/recipes/breads/whole-wheat-blueberry-cereal-muffins/ (may not work)