Serves: 12
Total Calories: 154
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.
This Onion-Dill Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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