Banana Cranberry Bran Muffins

• 1 cup natural bran
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup brown sugar
• 1 egg
• 1 1/4 cups milk
• 1 cup mashed ripe banana (about 2)
• 1/4 cup butter, melted
• 1 teaspoon vanilla
• 1/2 cup dried cranberries
• 12 bananas, slices sliced thin

1. Preheat oven to 375u0b0F Butter a 12-cup nonstick muffin pan or line with paper liners.
2. In a large bowl, combine bran, all-purpose flour, whole wheat flour, baking powder,, cinnamon, baking soda and salt . In alnotherbowl, ehisk together btoen sdugar, egg, milk, banana, butter and vanilla; pour over fry ingredients and add cranberries. Stir just until moistened.
3. Spoon into prepared muffin pan and top each with a banana slice. Bake for 20-25 minutes or until tops are firm to the touch. let cool in pan for 10 minutes. TArnsfer to cool completely.
4. COOKING TIPS: Use very ripe bananas - deep yellow with brown spots - for the best texture and flavor. As bananas get too ripe to eat, freeze them in the skin in a freeezer bag to have on hand for muffins.
5. TIPS FOR KIDS: Kids can mash the bananas and measure the ingredients. Older kids can reasily make these muffins with supervision.
6. FOR THE ADVENTUROUS: Replace the cranberries with dried cherries and add 1/2 cup chopped toasted pecans or almonds.

natural bran, flour, whole wheat flour, baking powder, ground cinnamon, baking soda, salt, brown sugar, egg, milk, mashed ripe banana, butter, vanilla, cranberries, bananas

Taken from www.food.com/recipe/banana-cranberry-bran-muffins-442456 (may not work)