Serves: 24
Total Calories: 83
1. Stir together flour, 1/4 cup sugar, baking powder, salt and nutmeg. 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 and the 1/4 cup margarine. Beat well. Stir in pecans. Add flour mixture, stirring only until combined. Spoon evenly into twenty-four 1 1/2-inch muffin-pan cups coated with cooking spray.
3. Bake at 400°F about 25 minutes or until lightly browned. Remove from pans.
4. To make topping, stir together cinnamon and the 1/3 cup sugar. Quickly dip tops of hot muffins in melted margarine. Then dip in cinnamon-sugar mixture. Serve warm.
This Pecan Tea Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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