*  Exported from  MasterCook  *
 
                           CRANBERRY-BRAN MUFFINS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Muffins                          Vegetarian
                 Breads
 
   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
 
   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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