2 c All Bran
1 1/4 c milk
2 eggs
2 tbsp canola oil
3/4 c whole wheat flour
1/2 c all purpose flour
1/2 c Splenda
3 tsp baking powder
1/4 tsp salt
1 c whole berry cranberry sauce

Combine cereal and milk, let stand for 5 minutes. Add eggs and oil, mix well. Combine dry ingredients, stir into cereal mixture just until moistened. Fold in cranberry sauce. Coat muffin cups with nonstick cooking spray, fill 2/3 full with mixture.

Bake at 400°F for 15 to 20 minutes or until a toothpick comes out clean. Cool 5 minutes, remove from pan to a wire rack.

Yield: 1 dozen muffins.

May substitute 1 c mashed ripe bananas or 1 c canned pumpkin for the cranberry sauce.