Cranberry Muffins

Dried cranberries, orange peel and chopped pecans add a fresh, sweet flavor to these moist and tender muffins. Perfect in your lunch box or as an alternative to overly sweet cupcakes. A cheerful, sunny-tasting pick-me-up.

Prep Time: 20 minutes

Total Time: 50 minutes

Servings: 12

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 cups Kellogg's® All-Bran® Original cereal
  • 1 1/2 cups fat-free milk
  • 1 egg
  • 1/4 cup vegetable oil
  • 2/3 cup dried cranberries
  • 1 teaspoon grated fresh orange peel
  • 1/4 cup chopped pecans

Directions:

1. Stir together flour, sugar, baking powder and salt. Set aside.

2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in cranberries, orange peel and pecans. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.

3. Bake at 400° F about 20 minutes or until lightly browned. Serve warm.

Yield: 12 muffins

*NOTE: For extra flavor toast the pecans before adding them to the batter. To toast pecans: spread them in a single layer in a shallow baking pan. Bake at 350ºF for 5 to 10 minutes or until light golden brown. Be sure to watch carefully and stir them once or twice so they don't burn.