Cranberry-Currant Muffins

• 1 1/4 c. whole wheat pastry or unbleached white flour
• 1 tsp. ground white cardamon
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. dried currants
• 1/2 c. shredded bran cereal
• 1/2 c. fresh cranberries
• 3/4 c. low-fat buttermilk
• 3 Tbsp. canola oil
• 1 large egg
• 1/3 c. real maple syrup

1. Lightly coat 12 muffin tin cups with nonstick cooking spray. Set aside.
2. Sift together cardamon, cinnamon, nutmeg, baking powder, baking soda and salt in a large bowl.
3. Stir in currants, cereal and cranberries.
4. In a separate bowl, whisk together buttermilk, oil, egg and maple syrup.
5. Gently combine contents of two bowls, stirring just until combined.
6. Fill muffin cups 2/3 full.
7. Bake at 400u0b0 for 12 to 15 minutes.
8. Makes 12 muffins.

whole wheat pastry, ground white cardamon, ground cinnamon, ground nutmeg, baking powder, baking soda, salt, currants, bran cereal, fresh cranberries, lowfat buttermilk, canola oil, egg, maple syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603445 (may not work)