1. Stir together flour, maple sugar, baking powder, and salt. Set aside.
2. In a large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray. (I like sizable muffins - so I double the recipe and still make only 12 muffins in deep cupcake pans)
3. Bake at 400° F for about 20 minutes or until golden brown. Cool 10 minutes.
4. Drizzle with Wood's Maple Cream
VARIATION: For muffins with reduced calories, fat, and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.
VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)