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.