Easy Cranberry Bran Muffins:

These muffins are tasty and healthful. Full of nutritious ingredients, high in fiber, and easy to make, they can be a breakfast all by themselves or a filling snack that you can feel good about.

I have made this basic recipe for years, but in the past several months have come up with an "enhanced" version that packs in even more nutrients and flavor.

The important thing to remember is to mix in the flour/baking powder last, just before baking, as directed. It is the interaction of the acidic cranberry sauce with the baking powder that makes the muffins rise, and you want most of this action to happen during the baking.

First, the basic recipe (12 muffins)

1 1/2 c. All Bran cereal

1 16 oz. can of whole-berry cranberry sauce

2 eggs

1/3 c. wheat germ

1/4 c. vegetable oil

Mix the above ingredients together in a large bowl. Allow to stand a few minutes, so that the dry ingredients soak up the moisture. Then mix together:

1 T. baking powder

1 1/4 c. all purpose flour

Add and stir only until combined. portion batter into 12 greased muffin cups (or use paper liners). The batter will be pretty stiff . Bake at 400 degrees for 18-20 minutes. Tops should just barely begin to brown.

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Super Cran-Walnut Bran Muffins (Large Batch- 24 muffins)

3 c. All Bran cereal

2 16 oz. can of whole-berry cranberry sauce

1/3 c. dried cranberries that have been soaked in 1/3 c. orange juice (or cran juice)

4 eggs

2/3 c. wheat germ

1/2 c. vegetable oil

1 c. toasted sunflower seeds

1 c. (or more) chopped walnut pieces

1 T. ground cinnamon

Mix the above ingredients together in a large bowl. Allow to stand a few minutes, so that the dry ingredients soak up the moisture. Then mix together:

2 T. baking powder

2 c. all purpose flour

Add and stir only until combined. portion batter into 24 greased muffin cups (or use paper liners). The batter will be pretty stiff. You can add a little extra fruit juice or water if it is too hard to handle. Bake at 375 degrees for 18-20 minutes. Tops should just barely begin to brown.

This version can be halved if you only want to make a dozen.

The addition of nuts, seeds, extra cranberries and cinnamon really makes these extra tasty-- plus adding extra protein and fiber. I have also used chopped almonds when I was out of walnuts. If you wanted to add flax seed, that would be another nutritional boost.

These are so much better than store muffins-- better tasting and better for you. There are no artificial flavors, or preservatives. You may want to keep them in a plastic bag in the refrigerator if they last more than three days.

Another good thing about them, though they seem like a sweet treat, they are lower in sugar than most baked goods. No additional sugar is needed, since the cranberry sauce is already sweetened and there is a little sugar in the bran cereal. If sugar is a problem for you, you might want to check the labels of the ingredients.

Please ask if you have any questions.