Cherry Bran Muffins

Mini cherry bran muffins loaded w/ chopped dried cherries and toasted nuts.

Ingredients:
1 cup unprocessed wheat bran or oat bran
1 1/2 cups whole-wheat flour
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup 1% lowfat milk (or soymilk)
1/2 cup honey
1 large egg
2 tablespoons canola oil
1 tablespoon cherry juice concentrate
1 teaspoon pure vanilla extract
1 cup dried or fresh (or thawed from frozen) tart cherries, finely chopped
1/2 cup chopped toasted pecans

Directions:
Position a rack in the center of the oven and preheat oven to 400 degrees Fahrenheit. Lightly coat 24 nonstick mini or 12 regular muffin cups with cooking oil spray.

In a medium bowl, combine bran, flour, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, honey, egg, oil, and vanilla extract until smooth. Make a well in the center of the dry ingredients and pour in liquid mixture. Stir just until combined. Add cherries and pecans; stir again, but do not overmix.

For small muffins, spoon about 1/8 cup batter into each prepared muffin cup. Bake for about 10 minutes, or until golden brown and the tops just spring back when pressed gently in the centers. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

For larger muffins, spoon about 1/4 cup of batter into each prepared muffin cup. Bake for about 13 minutes, or until golden brown and the tops spring back when pressed gently in the centers. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm.

Makes 24 mini muffins or 12 medium muffins

Nutrition Info:
Calories 107, Total Fat g 4, Sat Fat g 0, Chol mg 9, Sodium mg 87, Total Carb g 18, Fiber g 4, Sugars g 9, Protein g 2