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“These moist, delicious muffins are made without eggs so are ideal for someone with an egg allergy or for someone like myself who has to watch their cholesterol intake. I made these with Jordan's Supreme Muesli, which is 50% fruit and nuts, but if this product is not available where you live, you can substitute any flaked cereal with good results.”
15 muffins

Ingredients Nutrition


  1. In a large bowl, mix together the flour, raisins, muesli, bran, sugar, baking soda and salt.
  2. In a separate bowl, whisk together the yogurt, milk, oil and molasses.
  3. Stir into the dry ingredients and mix just until moistened.
  4. Spoon the batter into large greased or paper-lined muffin cups, filling to the top.
  5. Sprinkle with the rolled oats.
  6. Bake in a 400 degree F oven for 20 minutes or until the tops are firm to the touch.

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