Cranberry-bran muffins

6 Servings

Ingredients

Quantity Ingredient
1¼ cup Low-Fat Milk, at room temperature
1½ cup All-Bran Cereal
1 Egg
¼ cup Unsulphured Molasses
¼ cup Canola or Olive Oil
¼ cup Pure Maple Syrup
1 cup Whole Wheat Pastry Flour*
½ cup Cake Flour (not self-rising)
½ cup Wheat Germ
1 tablespoon Baking Powder
¼ teaspoon Salt
½ cup Walnuts, coarsely chopped
1 cup Cranberries, finely chopped

Directions

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: 5⅒ grams Cholesterol: 18⅘ 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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