Onion-Dill Muffins

These tender muffins get a savory kick of flavor from chopped fresh onion, dill and dry mustard - and a healthy kick of fiber from All-Bran® cereal. A tasty and unexpected accompaniment to chicken salad or clam chowder.

Prep Time: 20 minutes

Total Time: 40 minutes

Servings: 12

Ingredients:

  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons dill weed
  • 1/2 teaspoon dry mustard
  • 1 1/2 cups Kellogg's® All-Bran® Original cereal
  • 1 1/2 cups fat-free milk
  • 3 egg whites
  • 3 tablespoons vegetable oil
  • 1/2 cup finely chopped onions, divided

Directions:

1. Stirr together flours, sugar, baking powder, salt, dill weed and mustard. Set aside.

2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand
about 2 minutes or until cereal softens. Add egg whites, oil and 1/4 cup of the onions.
Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve
2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle with remaining
onions.

3. Bake at 400° F about 18 minutes or until golden brown. Serve warm.

Yield: 12 muffins