Pumpkin Muffins

(Makes 12 muffins)

• 1 1/2 cups unbleached white flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/4 cups wheat bran cereal
• 2/3 cup milk
• 3/4 cup raisins
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1 egg
• 1/2 cup butter or margarine, soft
• 1/2 cup walnuts or pecans (optional)
• 1 1/2 teaspoons sugar

Preheat oven to 400 F.

Stir together flour, baking powder, salt, cinnamon, and nutmeg. Set aside. Measure cereal, milk raisins, pumpkin, and 1/2 cup sugar into large mixing bowl. Stir to combine. Let stand about 2 minutes or until the cereal is soft. Add egg and butter. Beat well. Add dry ingredients and nuts, stirring only until combined. Portion the batter evenly into 12 greased or lined muffin-pan cups. Sprinkle with 1 1/2 teaspoons sugar. Bake about 30 minutes or until muffins are golden brown.

Cranberry-Orange Corn Muffins

(Makes 12 muffins)

• 1/2 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 1 cup yellow cornmeal
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup buttermilk
• 1/3 cup orange juice
• 1/3 cup canola oil
• 1 egg
• 1 1/2 tablespoons orange zest
• 1 cup fresh cranberries

Preheat oven to 400 F. Grease muffin tin or place muffin liners in tin. In large bowl, combine flours, cornmeal, sugar, cinnamon, baking powder, baking soda, and salt. In small bowl, combine buttermilk, orange juice, oil, egg, and orange zest. Add wet mixture to the flour mixture, stirring until moist. Stir in cranberries. Fill each muffin cup about 3/4 full and bake for 20 to 25 minutes.