1 1/4 c  Low-Fat Milk, at room

           -temperature
  1 1/2 c  All-Bran Cereal

      1    Egg

    1/4 c  Unsulphured Molasses

    1/4 c  Canola or Olive Oil

    1/4 c  Pure Maple Syrup

      1 c  Whole Wheat Pastry Flour*

    1/2 c  Cake Flour (not self-rising)

    1/2 c  Wheat Germ

      1 tb Baking Powder

    1/4 ts Salt

    1/2 c  Walnuts, coarsely chopped

      1 c  Cranberries, finely chopped

  Preheat the oven to 450 F.  Spray 12 3-inch muffin
  cups with cooking spray.
  In a small bowl pour the milk over the bran cereal and
  let it soften.
  In a large bowl beat the egg well.  Add the molasses,
  olive or canola oils and maple syrup, and mix
  thoroughly.
  In another bowl combine the wheat pastry and cake
  flours, wheat germ, baking powder and salt and stir to
  blend. Add the walnuts and cranberries and mix well.
  Fold the milk-soaked bran into the egg mixture, mixing
  well.  Pour the bran mixture over the dry ingredients,
  and blend thoroughly.  Spoon the batter into the
  muffin cups, filling each one to the top, and bake for
  20 to 25 minutes.

  Yields: 1 dozen 3-inch muffins
  * Available in health food stores
  One Serving: = Calories: 184 Dietary Fiber: 5.10 grams
  Cholesterol: 18.8 milligrams Sodium: 168 milligrams
  Fat: 8.56 grams
  Source: Yankee, April 1993; Created by: John Carafoli
  Shared by: Norman R. Brown