Try this Cranberry-Bran Muffins recipe, or contribute your own. "Vegetarian" and "Muffins" are two of the tags cooks chose for Cranberry-Bran Muffins.
Yield: 6 Servings Ready in 1 hours
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|1/2 cCake Flour (not self-rising)|
|1/4 cPure Maple Syrup|
|1 cWhole Wheat Pastry Flour*|
|1/2 cWalnuts, coarsely chopped|
|1 tbBaking Powder|
|1/2 cWheat germ|
|1 1/2 cAll-Bran Cereal|
|1/4 cUnsulphured Molasses|
|1/4 cCanola or Olive Oil|
|1 cCranberries, finely chopped|
|1 1/4 cLow-Fat Milk, at room|
Cranberry-Bran Muffins Preparation
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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