Cranberry Muffins
Recipe from Kellogg's

Dried cranberries look like raisins and they pack a lot of tart, sweet cranberry flavor. If you want, substitute chopped dried cherries for the cranberries.


Cranberry Muffins

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Ingredients
  • 1 1/4   cups
    all-purpose flour
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  • 1/2   cup
    sugar
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  • 1   tablespoon
    baking powder
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  • 1/4   teaspoon
    salt
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  • 2   cups
    All-Bran® Original
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  • 1 1/2   cups
    fat-free milk
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  • 1 
    egg
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  • 1/4   cup
    vegetable oil
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  • 2/3   cup
    dried cranberries
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  • 1   teaspoon
    grated fresh orange peel
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  • 1/4   cup
    chopped pecans (optional)
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Directions
1.
Stir together flour, sugar, baking powder and salt. Set aside.
2.
In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in cranberries, orange peel and pecans. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
3.
Bake at 400 degrees F about 20 minutes or until lightly browned. Serve warm.

*NOTE
For extra flavor toast the pecans before adding them to the batter. To toast pecans: spread them in a single layer in a shallow baking pan. Bake at 350 degrees F for 5 to 10 minutes or until light golden brown. Be sure to watch carefully and stir them once or twice so they don't burn.
Nutrition information
Calories 180, Total Fat 6 g, Saturated Fat 0.5 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 11 g, Fiber 4 g, Sugars 16 g, Protein 4 g. Daily Values: Calcium 8%, Vitamin A 6%, Vitamin C 10%. Percent Daily Values are based on a 2,000 calorie diet
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