Cranberry-Bran Muffins
Servings : 6
Categories : Muffins Vegetarian Breads
1 1/4 cups Low-Fat Milk, at room
1 1/2 cups All-Bran Cereal
1 Egg
1/4 cup Unsulphured Molasses
1/4 cup Canola or Olive Oil
1/4 cup Pure Maple Syrup
1 cup Whole Wheat Pastry Flour*
1/2 cup Cake Flour (not self-rising)
1/2 cup Wheat Germ
1 tablespoon Baking Powder
1/4 teaspoon Salt
1/2 cup Walnuts, coarsely chopped
1 cup 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