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 Until
I tried this recipe, I used to grimace at the thought
of bran muffins. But after trying this variation from
Marie Simmons Muffins
A to Z cookbook, I can't get enough! The applesauce
in this recipe provides the extra moistness that is
often lacking in bran muffins.
2 cups bran cereal (All-Bran
or 100% Bran)
3/4 cup milk
1/2 cup unsweetened applesauce
1/2 cup unsulphured dark
molasses
1/3 cup vegetable oil
2 large eggs
1 1/2 cups unbleached all-purpose flour
2 tsp. baking powder
1 tsp. baking soda,
sieved
1/2 tsp. salt
1 cup dried cranberries
1 cup chopped, peeled, cored apples
(1 large apple)
Preheat the oven to 400°. Lightly butter 12 muffin
cups or coat with nonstick cooking spray.
 Whisk
together the bran cereal, milk, applesauce, molasses,
oil and eggs in a medium bowl until blended. Let stand
for 5 minutes.
 In
a large bowl, combine the flour, baking powder, baking
soda and salt;stir until well blended. Add the Cranberries
and apple; toss to coat. Add the bran mixture to the
dry ingredients; fold just until evenly moistened Do
no overmix.
 Divide
the batter evenly among the muffin cups. Bake until
a toothpick inserted in the centers comes out clean,
20 to 22 minutes. Cool on a wire rack before removing
from pan.
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