UPSIDE-DOWN DATE-BRAN MUFFINS

Upside-Down Date-Bran Muffins image

Turn breakfast upside-down with our date-bran muffins boasting a buttery brown sugar top.

Provided by Betty Crocker Kitchens

Time 40m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup Fiber One™ cereal
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla
1 egg
1 1/4 cups whole wheat flour
3/4 cup chopped dates
1/2 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons packed brown sugar
2 tablespoons butter or margarine, melted
1 tablespoon light corn syrup

Steps:

Heat oven to 400°F. Grease bottoms and sides of 12 regular-size muffin cups with shortening or cooking spray (do not use paper baking cups).
In blender or food processor, place cereal, buttermilk, oil, vanilla and egg. Cover; let stand 10 minutes. Meanwhile, in small bowl, stir all topping ingredients until well mixed. Place 1 teaspoon of the topping in bottom of each muffin cup.
Blend cereal mixture in blender on medium speed until smooth; set aside. In medium bowl, stir flour, dates, 1/2 cup brown sugar, the baking soda and salt until well mixed. Pour cereal mixture over flour mixture; stir just until moistened (batter will be thick). Divide batter evenly among muffin cups.
Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Immediately place cookie sheet upside down on muffin pan; turn cookie sheet and pan over to remove muffins. Serve warm if desired.

Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 220 mg, Sugar 21 g, TransFat 0 g