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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My mother found this recipe in Light & Tasty (Oct/Nov 2003) and changed a few ingredients to suit her. It's beome one of our family's favorites. Ingredients:
2 cups all-bran cereal |
1 1/4 cups skim milk |
2 eggs |
2 tablespoons canola oil |
3/4 cup whole wheat flour |
1/2 cup all-purpose flour |
1/4 cup sugar |
1 tablespoon baking powder |
1/4 teaspoon salt |
1 cup whole berry cranberry sauce |
Directions:
1. In a bowl, combine cereal and milk; let stand for 5 minutes.
2. Combine the next five ingredients; stir into cereal mixture just until just moistened. Fold in cranberry sauce.
3. Coat muffin cups with nonstick cooking spray; fill two-thirds full with batter.
4. Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean.
5. Cool 5 minutes in pan; remove from pan to a wire rack.
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