CRANBERRY-BRAN MUFFINS

      Title: CRANBERRY-BRAN MUFFINS
  Categories: Muffins, Vegetarian, Breads
       Yield: 6 Servings
  
   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: = 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
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