Raisin Bran Bread

15 min - Total:

1 hr

5 min

2 cups POST Raisin Bran Cereal, divided

1-1/4 cups fat free milk

1/4 cup (1/2 stick) margarine, melted, divided

1 egg

3/4 cup sugar

2 cups flour

1 Tbsp. CALUMET Baking Powder

1/2 tsp. ground cinnamon

1 Tbsp. sugar

350 F. Mix

1-1/2 cups of the cereal, the milk and 2 Tbsp. of the margarine in medium bowl. Let stand 1 minute. Add egg and 3/4 cup sugar; mix well. Stir in flour, baking powder and cinnamon until well blended. Spread into 9x5-inch loaf pan sprayed with cooking spray.

1/2 cup cereal, remaining

2 Tbsp. margarine and 1 Tbsp. sugar until well blended; sprinkle over batter. Gently press cereal mixture into batter.

50 minutes or until toothpick inserted in center comes out clean. Cool

10 minutes in pan on wire rack; remove bread from pan. Cool completely. Cut into 16 slices to serve.

16 servings,

1 slice each 12 medium muffin cups sprayed with cooking spray. Sprinkle evenly with topping mixture. Bake at

350 F for 25 to 30 minutes or until golden brown.

12 servings,

1 muffin each 160, Total fat

3 1/2g, Saturated fat

1/2g, Cholesterol

15mg, Sodium

180mg, Carbohydrate

29g, Dietary fiber

1g, Sugars

13g, Protein

Diet Exchange: 2 Starch

This recipe created by Kraft Foods.