1½cupsshredded mini-wheat(bottom of the box crumbs)
1Tbspchia seeds
1cuplow-fat buttermilk
⅔cupcanola oil
1egg
⅓cupbrown sugar
½tspvanilla extract
1¼cupall-purpose flour
1tspbaking soda
1tspbaking powder
½tspsalt
½tspground cinnamon
½cupraisins
½cuppecanschopped
Instructions
In a large bowl, combine the shredded wheat, buttermilk and chia seeds.
Combine the flour, baking soda, baking powder, salt, and cinnamon. Stir to throughly combine.
Add the canola oil, egg, brown sugar, and vanilla to the shredded wheat bowl and stir to combine. Add the dry ingredients and stir just until combined. Fold in the raisins and chopped pecans until just combined.
Divide the batter between the 12 muffin cups evenly.
Bake in the preheated oven until a tester inserted in the center comes out clean, 15-20 minutes.
Notes
I used crumbs collected for the bottom of bags of packaged shredded mini-wheat. You could also create crumbs with a food processor.