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Cranberry-Bran Muffins

CRANBERRY-BRAN MUFFINS

[code]Recipe By :
Serving Size : 6 Preparation Time :0:00[/code]

[code] Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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[/code]

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: üalories: 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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