Ingredients
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1 1/2 cups all-bran cereal
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1/2 cup boiling water
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1 cup low-fat buttermilk
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1/4 cup vegetable oil
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1 1/4 cups unsifted all-purpose flour
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1/2 cup sugar (I use half Splenda and half sugar.)
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1 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup miniature semisweet chocolate chips
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1/4 cup finely chopped dried apricot
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all-bran cereal, for topping
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1 egg, beaten
Instructions
- Combine the 1-1/2 cup cereal and boiling water in a medium bowl; blend well and allow to cool.
- Add buttermilk, oil and egg; blending well.
- Combine the flour, sugar, baking soda and salt in medium bowl; stir in cereal mixture, mini chips and chopped apricots.
- Stir until moistened.
- Spray six 5- to 6-oz custard cups with non-stick cooking spray.
- Fill each cup half full with batter and sprinkle each with 2 tsp.
- bran flake cereal.
- Microwave on high for 2-1/2 to 3-1/2 minutes, turning 1/4 turn at end of each minute, or until wooden toothpick inserted off center comes out clean.
- Tops will appear moist, let them stand several miutes.
- Repeat the cooking procedure for remaining batter or place the left over batter in the fridge and store for another day.