Title: Cranberry-Bran Muffins
Categories: Muffins Vegetable Bread
Yield: 6 Servings

1 1/4	c	Low-Fat Milk, at room temperature
1 1/2	c	All-Bran Cereal
1		Egg
1/4	c	Unsulphured Molasses
1/4	c	Canola or Olive Oil
1/4	c	Pure Maple Syrup
1	c	Whole Wheat Pastry Flour*
1/2	c	Cake Flour (not self-rising)
1/2	c	Wheat Germ
1	tb	Baking Powder
1/4	ts	Salt
1/2	c	Walnuts, coarsely chopped
1	c	Cranberries, finely chopped

Preheat the oven to 450 F. Spray 12 3-inch muffin cups with cooking spray.

In a small bowl pour the milk over the bran cereal and let it soften.

In a large bowl beat the egg well. Add the molasses, olive or canola oils and maple syrup, and mix thoroughly.

In another bowl combine the wheat pastry and cake flours, wheat germ, baking powder and salt and stir to blend. Add the walnuts and cranberries and mix well.

Fold the milk-soaked bran into the egg mixture, mixing well. Pour the bran mixture over the dry ingredients, and blend thoroughly. Spoon the batter into the muffin cups, filling each one to the top, and bake for 20 to 25 minutes.

Yields: 1 dozen 3-inch muffins

* Available in health food stores

One Serving: = Calories: 184 Dietary Fiber: 5.10 grams Cholesterol: 18.8 milligrams Sodium: 168 milligrams Fat: 8.56 grams

Source: Yankee, April 1993; Created by: John Carafoli

Shared by: Norman R. Brown

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