Cranberry-Bran Muffins
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*
Ingredients
- 11/4 c low-fat milk, at room
- 1egg
- 1/4cup unsulphured molasses
- 1/4cup canola or olive oil
- 1/4cup pure maple syrup
- 1cup whole wheat pastry flour*
- 1/2cup cake flour (not self-rising)
- 1/2cup wheat germ
Directions
- 1
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 Map
- 2
Spray 12 3-inch muffin cups with cooking spray
- 3
In a small bowl pour the milk over the bran cereal and let it soften
- 4
In a large bowl beat the egg well
- 5
Add the molasses, olive or canola oils and maple syrup, and mix thoroughly
- 6
In another bowl combine the wheat pastry and cake flours, wheat germ, baking powder and salt and stir to blend
- 7
Add the walnuts and cranberries and mix well
- 8
Fold the milk-soaked bran into the egg mixture, mixing well