Ingredients

3/4 C. natural bran
3/4 C. flour
1/4 to 1/2 C. sugar
1-1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1-1/3 C. cranberry sauce, or
1 C. mashed banana plus 1/2 C. dates or raisins (banana date), or
1 C. applesauce plus 1/2 C. raisins (apple raisin), or
1 C. grated unpeeled zucchini plus 1/2 C. raisins (zucchini raisin)
1 egg, lightly beaten
1/3 C. soured milk (1/2 Tbsp. lemon), plus skim milk powder, as needed
1/4 C. vegetable oil
1 tsp. grated orange rind
Cranberry Sauce:
3 C. cranberries
1-1/2 C. boiling water
1/2 C. orange juice
1 tsp. Sucaryl Solution, or spiced cranberry sauce
2 Tbsp. lemon juice
1/8 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. cinnamon

Cooking Instructions

Preheat oven to 400 degrees F. Spray at least 12 muffin C. lined with paper baking C.. Measure 1/2 Tbls. lemon juice in a measuring C.. Fill to about 1/4 C. mark with fluid milk, and add some skim milk powder to make it a little thicker. Set aside. Combine dry ingredients in a bowl. Add remaining ingredients of choice, and stir until just combined. Bake about 20 minutes, or until lightly browned and firm to touch. Adjust time if muffins are made smaller. Cranberry Sauce: Cook cranberries in boiling water until skins are broken. Then add the remaining ingredients. Chill in refrigerator.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)