1 3/4 cups (430 ml) unbleached all-purpose flour

2/3 cup (150 ml) brown sugar

1 tablespoon (15 ml) baking powder

1 pinch of salt

1 cup (250 ml) plain kefir or yogurt

1/4 cup (60 ml) vegetable oil

1/4 cup (60 ml) All-Bran cereal

1 egg, lightly beaten

1 1/2 cups (375 ml) fresh or frozen raspberries

2 tablespoons (30 ml) sugar

With the rack in the middle position, preheat the oven to 190°C (375°F). Line 12 muffin cups with paper liners.

In a large bowl, combine the flour, brown sugar, baking powder and salt. Set aside.

In another bowl, combine the kefir, oil, cereal and egg. Pour the mixture on the dry ingredients and gently stir with a spatula, mixing only until the flour is moistened.

Add the raspberries and stir gently.

Scrape the batter into the muffin cups. Sprinkle with sugar. Bake until a toothpick inserted in the centre comes out clean, 20 to 25 minutes. Unmould the muffins and cool on a rack.

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