1. In a bowl, combine bran, cereal and salt. Pour boiling water over and stir to combine. Stir in milk and cranberries and set aside.

2. In another bowl, which together sugar substitute, egg and oil. Stir into bran mixture.

3. In large bowl, stire together flour, baking soda and cinnamon. Pour bran mixture over flour mixture and stir until just combined.

Divide batter among 12 lined or greased muffin cups. Bake 375 F oven for about 20 minutes or until tester intserted in centre comes out clean.

These muffins can be kept at room temperature for about 2 days or frozen for up to 1 month. Wrap each muffin individually bewfore freezing to help prevent freezer burn. Place in a resealable plastic bag or airtight container.