*  Exported from  MasterCook Mac  *

                     Fruit & Fiber Overload Muffins

Recipe By     : Kate MacDougall
Serving Size  : 12   Preparation Time :0:00
Categories    : Muffins                          Fruits
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           apple -- grated
     1/2  cup           banana -- mashed
   2                    eggs
   1 1/2  cup           buttermilk
     1/2  cup           molasses
     1/4  cup           vegetable oil
   3      cups          100% Bran(R) cereal
   1 1/2  cups          whole wheat flour
     1/3  cup           granulated sugar
   1      tsp           baking powder
   2      tsp           baking soda
   1      tsp           cinnamon
   1      cup           blueberries  -- or cranberries

Preheat oven to 375F. 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 375F
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.

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Per serving: 234 Calories; 7g Fat (23% calories from fat);
6g Protein; 44g Carbohydrate; 31mg Cholesterol; 402mg Sodium