Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425ºF. Line 12 2 1/2-inch muffin cups with paper bake cups or coat each with cooking spray; set aside.

  • Place the bran cereal in a large bowl. Pour the boiling water over it and stir to moisten; set aside.

  • In a medium bowl whisk together the flours, sugar, baking soda, and salt; set aside.

  • Add the buttermilk, egg, molasses, and canola oil to the bran cereal mixture. Stir to combine. Stir in the flour mixture until combined.

  • Divide the batter among the muffin cups and bake until the tops are springy and a toothpick inserted into the center of a muffin comes out clean, 13 to 15 minutes. Cool in muffin cups on a wire rack for 5 minutes. Remove and let muffins cool completely on a rack.

  • Using a small knife cut a strawberry-shaped chunk from each muffin, starting at the top and center of each; set piece aside. Insert a strawberry into each muffin and replace the muffin piece, pressing down. Spread a little jam over each muffin.

Nutrition Facts

150 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 16 mg cholesterol; 239 mg sodium. 225 mg potassium; 27 g carbohydrates; 3 g fiber; 14 g sugar; 3 g protein; 0 g trans fatty acid; 32 IU vitamin a; 90622 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 29 mcg folate; 0 mcg vitamin b12; 42 mg calcium; 2 mg iron;