Recipe - Fruit N Fiber Overload Muffins

1 cup Apple, grated
One half cup Banana, mashed
2 Eggs
1 One half cup Buttermilk
One half cup Molasses
One fourth cup Vegetable oil
3 cup 100% Bran cereal
1 One half cup Whole wheat flour
1/3 cup Granulated sugar
1 teaspoon Baking powder
2 teaspoon Baking soda
1 teaspoon Cinnamon
1 cup Blueberries , or cranberries

Preheat oven to 375F. Grease 12 muffin cups or coat with cooking spray. In
a mediumsized mixing bowl, beat eggs. Stir in buttermilk, molasses, oil,
grated apple, and mashed banana.

Measure bran, flour, sugar, baking powder, baking soda, and cinnamon into a
large mixing bowl. Stir with a fork until mixed, then, make a well in
center. Pour in fruit mixture, stirring just until combined. Stir in
blueberries or cranberries.

Immediately spoon batter into muffin cups. Bake in center of 375F oven
until golden and a cake tester inserted into center of a muffin comes out
clean, about 30 minutes. Remove from oven and let stand for 5 minutes. Then
turn out onto a cooling rack. Serve warm. Store muffins in a sealed bag at
room temperature for up to 2 days. For longer storage, refrigerate muffins
or preferably freeze.
Posted to Digest eatlf.v096.n239

Recipe by: Kate MacDougall

From: ebburtis@ix.netcom.com

Date: Thu, 5 Dec 96 08:45:52 0500