Apricot Cranberry All-Bran Muffins

Call me nostalgic or a sucker for advertising - I ca't help but look at 'back of the box' recipes and cookbooks put out by big brands like Jell-O or Philadelphia Cream Cheese or Hershey's. It's all a strategy to get you to buy more of their product by producing recipes that call for it as an ingredient.

Some are so obviously product plugs that it's comical, like the dessert that calls for Jell-O powder, Cool-Whip and a pre-made graham crust. Hmm... could this be Kraft Foods? Cheeeeeeezy. Puh-leaze. Reminds me of those soap pumps that say "Only refill with Brand X" as if it wouldn't work if you used a different brand. lol.

Other brands like Kellogg's actually have a lot of great muffins, breads and biscuits that can be made using its cereals as a base. It's done subtly and the recipes taste good!



All-Bran Apricot Cranberry Muffins
Makes 12 | adapted from kelloggs.com

1 1/4 cups all-purpose flour
1/3 cup sugar
3 tbsp brown sugar
1/2 teaspoon salt
1/2 tsp baking soda
3 cups All-Bran/Bran Flakes/Raisin Bran dry cereal
1 1/4 cups buttermilk (or use regular milk and sub 1 tbsp baking powder for the baking soda)
1 egg
1/3 cup vegetable oil
1/2 cup chopped dried apricots
1/2 cup dried cranberries

1. Preheat oven to 375 degrees F. Prepare twelve 2 1/2-inch muffin tins - grease or line.

2. Stir together flour, the 1/2 cup sugar, salt and baking powder. Set aside. In large mixing bowl, combine cereal and milk. Let stand 2 minutes or until cereal softens slightly. Add egg, oil and dried fruit. Beat well. Add flour mixture, stirring only until combined. Portion into prepared tins.

3. Bake for about 20 minutes or until lightly browned.