Let muffins cool in pan for 2 minutes.

Let muffins cool in pan for 2 minutes. Using a blunt knife, ease muffins onto a wire rack and let cool for 15 to 20 minutes. Makes 12 muffins. Date Bran Muffins are delicious as well as healthful, and there’s enough filling to guarantee a currant or date in every bite. Date bran muffins

legg | 1/4 cup safflower oil 1-1/3 cups milk I 1-1/3 cups high-fiber bran cereal; preferably Kellogg’s All-Bran 1 cup chopped pitted dates 1/3 cup currants 1-1/2 cups all-purpose flour 1 Tbsp. baking powder 1/3 cup sugar In a medium bowl, lightly whisk egg, safflower oil and milk. Stir in. bran cereal and set aside to soften,* about 20 minutes. Preheat oven to 400 degrees. Generously grease 12 muffin cups, 2-% 1/2 inches in diameter. In a small bowl, combine dates',and currants. In a medium bowl, toss together* flour, baking powder and sugar. I Pour bran mixture over flour and fold lightly, 3 or 4 times with a spatula, to partially combine. Sprinkle date-currant mixture over batter and distribute evenly us- ; ing as few strokes as possible (batter,; should not be perfectly smooth). Quickly divide batter among pre-, pared muffin cbps. Bake in middle of*! the oven until muffins are lightly* T browned and tops spring back when - £ lightly pressed, about 20 minutes. !; Let muffins rest in pan for about! • 2 minutes. Using a blunt knife, easel* muffins onto a wire rack and let cool'! for 15 to 20 minutes. Makes 12 muf-*! fins. Apple, cinnamon & raisin muffins These muffins are best when they are made with tart cooking-! apples. ! 1 2 cups all-purpose flour 2/3 cup dark brown sugar, packed 1 Tbsp. baking powder 1/2 tsp. freshly grated nutmeg legg 1/3 cup safflower oil 2/3 cup unsw eetened apple juice 1 tart cooking apple, such as