Feeding the Tender Tummy, part 2

Fruit and Fibre Muffins.

(Based on a recipe I develeoped for the Take A Break Coffee Shop) This recipe makes between 18 and 24 standard sized muffins, depending on how you dole out the batter.
Set oven at 375

Liquids
1 1/3 cups mashed bananna (nice ripe ones)
1 cup buttermilk or clabber
1 large egg
3 Tablespoons Oil (or melted butter)
1/3 cup molasses
1/2 cup brown sugar
1 tspn vanilla
1 cup shredded carrot or zuchinni
1 cup halved cranberries (I've used pineapple - 1/4 inch dice, apple would work too, a cup of chopped walnuts or pecans would also work. If using raisins, soak them in hot water for 10 minutes.)

Dry
1 1/2 cups all purpose flour
1 cup whole wheat flour
1 1/2 cups Wheat bran
1 1/2 tspn Baking Soca
1/2 tspn salt
3 heaping tablespoons ground flax seed.
1 teaspoon cinnamon
1/4 tspn. nutmeg.

1. Stir together the dry ingredients.
2. Stir together the Wet ingredients.
3. Oil two 12 place mufin tins
4. Mix dry and wet ingredients quickly.
5. Spoon into muffin tins and bake on the middle shelf for about 20 minutes. Rotate muffin pans at the ten minute mark to ensure even cooking.
6. At 20 minute mark test for doneness. Remove, let sit for five minutes and then remove from tins and let cool. Once cooled, store in an airtight container. They freeze well.

Because they are not very sweet these muffins are good with cheese.