Whole Wheat Cranberry Muffins
These delicious, hearty muffins have the goodness of whole wheat flour and bran. Great for breakfast or anytime.
1 cup all-bran cereal
1 1/4 cups milk
1 1/2 cups whole wheat flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 large egg, beaten
1/4 cup vegetable oil
1 tablespoon finely grated orange peel
1 cup cranberries, rinsed
3/4 cup chopped and toasted walnuts
- Preheat oven to 400°F (205°C). Grease or line muffin tins with paper cups.
- Combine bran and milk in a bowl and set aside to soften for 5 minutes.
- In another large bowl, mix together whole wheat flour, sugar, baking powder and salt with a fork. Add egg, oil, and orange peel to bran mixture. Stir to combine. Pour into dry ingredients and stir until evenly moistened. Stir in nuts and cranberries. Spoon into muffin cups, about 2/3 full.
- Bake about 20 minutes, or until wooden pick inserted in center comes out clean
Makes 12 muffins.