| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

These delicious, hearty muffins have the goodness of whole wheat flour and bran. Try one for breakfast.

Whole Wheat Cranberry Muffins

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

1. Preheat oven to 400°F. Grease or line muffin tins with paper cups.
2. Combine bran and milk in a bowl and set aside to soften for 5 minutes.
3. 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.
4. Bake about 20 minutes, until tester comes out clean

Makes 1 dozen muffins.