BERRY BRAN MUFFINS

1 1/2 cups low-fat buttermilk
2 large eggs
4 tablespoons unsalted butter, melted, cooled slightly
1/4 cup canola oil
1/4 cup maple syrup
1 1/2 cups all-bran whole grain cereal
1 teaspoon vanilla
1/3 cup dried cranberries
1 cup flour
1/2 cup oats
1/3 cup packed brown sugar
1 teaspoon each baking powder
1 teaspoon each baking soda
1 teaspoon each cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 cup frozen blueberries (do not defrost)
1/3 cup raw sunflower seeds

Heat oven to 375 degrees F.

Combine buttermilk, eggs, butter, oil, syrup, cereal, vanilla and dried cranberries in bowl of electric mixer. Set aside 10 minutes.

Stir together flour, oats, brown sugar, baking powder, soda, cinnamon, ginger, cardamom and salt.

Beat egg mixture on medium speed until blended. Add dry ingredients, beating just until ingredients are moistened. Stir in blueberries and sunflower seeds.

Pour or spoon batter into 12-cup muffin tin sprayed with non-stick cooking spray.

Bake 20-25 minutes or until toothpick inserted into center of muffin comes out clean. Cool in pan 10 minutes; unmold. Cool on rack.

Yield: 12 muffins
Adapted from source: The Bread Bible: 300 Favorite Recipes by Beth Hensperger