Recipe - Cranberry-Bran Muffins

1 One fourth cup LowFat Milk, at room
temperature
1 One half cup AllBran Cereal
1 Egg
One fourth cup Unsulphured Molasses
One fourth cup Canola or Olive Oil
One fourth cup Pure Maple Syrup
1 cup Whole Wheat Pastry Flour*
One half cup Cake Flour (not selfrising)
One half cup Wheat Germ
1 tablespoon Baking Powder
One fourth teaspoon Salt
One half cup Walnuts, coarsely chopped
1 cup Cranberries, finely chopped

Preheat the oven to 450 F. Spray 12 3inch 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 milksoaked 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 3inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini