Sponsored by Kellogg’s and Nuffnang
There are many ways you can incorporate high fibre cereal in your diet. One of the common ways is via reduced, low or no fat milk and wholegrain, high fibre and wholewheat cereal in the morning (unless you are like my beloved who actually snacks on this throughout the day).
However, if you don’t have the habit of (or don’t like) eating milk and cereal, there is an indirect approach of incorporating cereal in baked goods and savoury food. Admittedly, it is my preferred way because I don’t really wake up early enough to have breakfast (especially during the work days) and I only see milk and cereal as breakfast food. Hence contrary to my beloved, it’s not something I can eat past breakfast.
As you probably know by now that I love to be adventurous with the use of ingredients (case in point here and here). I think it is fun to create a bit of challenge in the kitchen. After all this is what motivates me to cook and experiment in the kitchen. So when I was invited to blog about a recipe incorporating Kellogg’s latest product, All-Bran Fibre Toppers, it was a challenge accepted! 🙂
For the first part of the challenge, I initially toyed with the idea of making savoury food with the All-Bran Fibre Toppers. But as you can see I ended up baking banana All-Bran Fibre Toppers muffins which were perfect for breakfast on the go and to kick start the second part of the challenge – my participation in the 7 day challenge where I enjoy one serving (25g) of All-Bran Fibre Toppers once a day for 7 days.
Participation in this challenge is the motivation I needed to boost more fibre in my diet. I can’t wait to find out how I feel after 7th day! Stay tune for this! 🙂
Banana All-Bran Fibre Toppers Muffins
2.5g fibre per serve
8% DI fibre per serve
(The recipe was tweaked slightly from Cereal Cookbook from the Good Grains which I bought from a second hand shop in Orange NSW)
- 1 cup Kellogg’s All-Bran Fibre Toppers
- ½ cup low fat milk
- 2 ripe bananas, mashed
- 1/3 cup canola oil (or 60g healthier margarine e.g canola, olive, sunflower, soybean etc.)
- 1 egg
- 1 cup plain flour
- 2.5 tsps baking powder
- ¼ cup sugar
1. Preheat oven to 200 degree C / 392 F for convection oven or 180 degree C / 356 F fan force oven. Follow the mentioned temperature if you are using the standard muffin pans which will yield about 12 muffins.
2. In a large mixing bowl, add a cup of All-Bran Fibre Toppers.
3. Combine All-Bran Fibre Toppers with milk. Set aside.
4. In the meantime, using a fork, mash 2 bananas a separate bowl.
5. By the time you are finish with the mashing, the milk is almost absorbed by the All-Bran Fibre Toppers – see the photo below.
6. Add mashed banana to the All-Bran Fibre Toppers and milk mixture. Mix well.
7. Then add oil and egg. Beat well with a fork.
8. Add a cup of plain flour.
9. Add 2.5 tsps baking powder.
10. Followed by ¼ cup sugar.
11. Stir only until combined and do not over mix.
12. Fill the cupcake cases or greased muffins pans three-quarters full. Bake in a hot oven for about 25 minutes or until the cake tester comes out clean.
25 MINUTES LATER
13. They are ready to be served. It’s best served hot with healthier margarine or my personal choice, salt reduced PEANUT BUTTER!