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Fruitcake Bran Muffins Recipe

"We've been trying to get more fiber in our diet, but we don't like the cardboard taste of regular bran muffins," explains Norene Stead of Salt Lake City, Utah. "So I jazzed these up and now they taste almost like Christmas fruitcake!"

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Fruitcake Bran Muffins Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 18 Servings

15 20 35

Ingredients

1-1/2 cups All-Bran
1-1/2 cups milk
1/2 cup vegetable oil
1-1/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup chopped red and green candied cherries
1/2 cup chopped candied pineapple
1/2 cup chopped citron

Directions

In a bowl, combine the bran, milk and oil; let stand for 5 minutes. Meanwhile, combine the dry ingredients in a large bowl. Stir in eggs and bran mixture. Fold in the cherries, pineapple and citron. Fill greased or paper-lined muffin cups three-fourths full.
Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 196 calories, 8 g fat (1 g saturated fat), 26 mg cholesterol, 186 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Fruitcake Bran Muffins in Quick Cooking November/December 2001, p21

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas