Gingersnap Bran Muffins with Dates and Raisins
Source: Diane English
Makes 12

1 1/4 cups whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped dates, chopped
1 1/4 cups 100% Bran cereal
1 1/2 cups skim milk
1/4 cup molasses
1 egg
3 tablespoons vegetable oil
vegetable cooking spray

Preheat oven to 400 F. Spray a muffin tin with cooking spray or line with baking cups.

Stir together flour, baking powder, salt, brown sugar, spices, raisins, and dates in a large mixing bowl. Set aside.

Measure bran cereal into a large measuring cup and combine with milk. Let stand for 2 minutes.

In another measuring cup, mix molasses, egg, and oil together until blended. Combine with cereal and milk mixture. Pour the wet ingredients into the large mixing bowl with the dry ingredients and stir only until all is combined and moistened. Portion the batter evenly into cups.

Bake for 18-20 minutes or until tests done.