FRUIT-N-FIBER OVERLOAD MUFFINS

2 eggs
1 1/2 cups buttermilk
1/2 cup molasses
1/4 cup vegetable oil
1 cup grated apple
1/2 cup mashed banana
3 cups 100% bran cereal
1 1/2 cups whole wheat flour
1/3 cup granulated sugar
1 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 cup blueberries or cranberries

Preheat oven to 375 degrees F. Grease 12 muffin cups or coat with cooking spray.

In a medium-sized mixing bowl, beat eggs. Stir in buttermilk, molasses, oil, grated apple, and mashed banana; set aside.

Measure bran, flour, sugar, baking powder, baking soda, and cinnamon into a large mixing bowl. Stir with a fork until mixed, then, make a well in center. Pour in fruit mixture, stirring just until combined. Stir in blueberries or cranberries. Immediately spoon batter into muffin cups.

Bake in center of 375 degree F oven until golden and a cake tester inserted into center of a muffin comes out clean, about 30 minutes. Remove from oven and let stand for 5 minutes. Then turn out onto a cooling rack. Serve warm.

Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate muffins or preferably freeze.

Makes 12 muffins
Adapted from source: Kate MacDougall