Buttermilk Bran Muffins

Heat oven to 400 F. Line a 12-count cupcake pan with paper liners and lightly spray paper cups with cooking spray.

Place cereal in a zip-top storage bag, seal bag and crush the cereal (I used a rolling pin). Or you can crush it in a food processor.

In a large bowl, add cereal, buttermilk and vanilla and stir until well mixed. Beat in oil, applesauce and egg until well blended. Set aside.

Put all of the remaining dry muffin ingredients into a medium sized bowl and stir to combine. Stir all of the dry ingredients into the wet ingredients and stir until just mixed. Do not overmix.

Divide batter evenly among muffin cups. Bake 18-22 minutes until set and top springs back. Continue to check during baking as ovens vary. Do not overbake. When done, remove the muffins from the pan to a cooling rack.

I usually double the muffin recipe.

For the honey butter: Mix the molasses, honey, butter together and serve on warm muffins. Or serve muffins with plain butter. These are wonderful just by themselves. Enjoy!