Whole Wheat Cranberry Muffins

Recipe Ingredients

1 cup	40g / 1.4oz	All-bran cereal
1 1/4 cups	296ml	Milk
1 1/2 cups	93g / 3.3oz	Whole wheat flour
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1		Egg - beaten
1/4 cup	59ml	Vegetable oil
1 tablespoon	15ml	Grated orange zest
3/4 cup	109g / 3.8oz	Walnuts - toasted, chopped
1 cup	93g / 3.3oz	Cranberries, fresh or frozen - (unthawed)

Recipe Instructions

Preheat oven to 400 degrees. Grease or line muffin tins with paper cups.

Combine bran and milk in a bowl and set aside to soften for 5 minutes.

In another large bowl, mix together whole wheat flour, sugar, baking powder, and salt with a fork.

Add egg, oil, and zest to bran mixture. Stir to combine. Pour into dry ingredients and stir until evenly moistened. Stir in nuts and cranberries. Spoon into muffin cups. Bake about 20 minutes, until tester comes out clean.

This recipe yields 12 muffins.

Source:
TOTALLY MUFFINS COOKBOOK by Helene Siegel and Karen Gillingham (c) 1995 - Celestial Arts, Berkeley, CA - 96 pages - $4.95 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest

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