MIXED 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 baking powder
1 teaspoon baking soda
1 teaspoon ground 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. Coat 12-cup muffin tin with non-stick cooking spray.

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

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

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 prepared pan.

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

Makes 12 muffins
Adapted from source: The Bread Bible by Beth Hensperger