Cranberry/Blueberry Bran Muffins presented by Appleton Street-Herbst Haus Bed & Breakfast

Cream together:
3/4 cup butter or canola margarine
1/2 cup plain yogurt
1 3/4 to 2 cups sugar

Add 4 eggs, one at a time, beating after each.

Mix together:
5 cups sifted flour (half whole wheat)
3 cups All Bran cereal
2 cups 40% Bran Flakes

Mix together 1 qt. buttermilk and 5 tsp. soda

Add liquid alternating with dry ingredients to first mixture.

1 cup chopped walnuts
2 1/2 cups blueberries/cranberries or 2 cups craisins (May also use raisins or other fruit)

Stir in berries and nuts blending well. Cover, refrigerate at least one day. (If using Craisins, keep sugar at 1 3/4 cup or less.)

For added flavor and calories, try adding 1 1/2 cups white chocolate chips--lessen sugar.

Bake as many as desired at 400 degrees, 15-20 minutes

Keeps in refrigerator up to two weeks. Need not be at room temperature to bake.

Yield: 40-50 muffins Freezes well

Notes from Gwendolyn:

i made a half recipe.

i used 1/2C + 3T + 1 1/2t canola oil

under 1C sugar

whole wheat pastry flour (i think i put it in the

freezer outside? or at least i meant to = let me know

if you can't find it)

and about 2 c blueberries.

i might add 2T molasses or maple syrup.