MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fruit & Fiber Overload Muffins
 Categories: Muffins, Low fat
      Yield: 12 Muffins
 
      1 c  Apple; grated
    1/2 c  Banana; mashed
      2    Eggs
  1 1/2 c  Buttermilk
    1/2 c  Molasses
    1/4 c  Vegetable oil
      3 c  100% Bran (R) cereal
  1 1/2 c  Whole wheat flour
    1/3 c  Granulated sugar
      1 ts Baking powder
      2 ts Baking soda
      1 ts Cinnamon
      1 c  Blueberries or cranberries
 
  Preheat oven to 375 F. Grease 12 muffin cups or coat with cooking
  spray. In a medium-sized mixing bowl, beat eggs. Stir in buttermilk,
  molasses, oil, grated apple, and mashed banana.
  
  Measure bran, flour, sugar, baking powder, baking soda, and cinnamon
  into a large mixing bowl. Stir with a fork until mixed, then, make a
  well in center. Pour in fruit mixture, stirring just until combined.
  Stir in blueberries or cranberries.
  
  Immediately spoon batter into muffin cups. Bake in center of 375 F
  oven until golden and a cake tester inserted into center of a muffin
  comes out clean, about 30 minutes. Remove from oven and let stand for
  5 minutes. Then turn out onto a cooling rack. Serve warm.
  
  Store muffins in a sealed bag at room temperature for up to 2 days.
  For longer storage, refrigerate muffins or preferably freeze.
  
  Per serving: 234 Cal; 7g Fat (23% CFF); 6 g Protein; 44 g Carbs;
       31 mg Cholesterol; 402 mg Sodium
  
  Recipe by: Kate MacDougall
 
MMMMM