Fruit& fiber overload muffins

 
                      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=AE 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