W.w. Jam Muffins

• 23 cup bran flakes, crumbled
• 14 cup whole wheat flour, and
• 1 tablespoon whole wheat flour
• 3 tablespoons flour
• 14 cup sugar
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon cinnamon
• 14 teaspoon salt
• 1 pinch ground nutmeg
• 12 cup low-fat buttermilk
• 2 tablespoons vegetable oil
• 1 egg white
• 12 teaspoon vanilla extract
• 14 cup raspberry spreadable fruit (or jam)

1. Preheat oven to 350F Spray a 6-cup muffin tin with nonstick cooking spray, then sprinkle lightly with flour.
2. In a medium bowl, combine the cereal, flours, sugar, baking powder, baking soda, cinnamon, salt & nutmeg.
3. In a small bowl, beat the buttermilk, oil, egg white & vanilla.
4. Add to the cereal mixture; stir just until combined (do not overmix).
5. Spoon the batter into the cups, filling each about 2/3 full.
6. Spoon jam evenly on each muffin, pressing it gently into the batter.
7. Bake about 25 min, until lighly golden & a toothpick inserted in muffin (not jam) comes out clean.
8. Cool in the pan on rack 10 min; remove them from the pan and cool completley on the rack.

bran flakes, whole wheat flour, whole wheat flour, flour, sugar, baking powder, baking soda, cinnamon, salt, ground nutmeg, lowfat buttermilk, vegetable oil, egg, vanilla, fruit

Taken from www.food.com/recipe/w-w-jam-muffins-361549 (may not work)