Cranberry Bran Muffins
Ingredients| 1 1/4 cup low-fat milk, at room temperature 1 1/2 cup 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 tbsp baking powder 1/4 tsp salt 1/2 cup walnuts, coarsely chopped 1 cup cranberries, finely chopped |
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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
Shared by: Norman R. Brown
Servings:
6
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