Bran Muffin

Every once in a great while I think, maybe I shouldn't post all desserts.(don't worry, this doesn't happen too often.) Maybe I should post something that semi resembles health food. Cue today's post. Here's a tasty little bran muffin that doesn't weigh 10 lbs or have the density of a boulder. Sure, it has white flour and white sugar, but I'm feeling pretty good about that cup and a half of bran cereal. Aren't the experts always saying we need more fiber? Well, I'm happy to oblige. This comes from my "Just a matter of Thyme" cookbook.

Ingredients:
1 1/4 cups all purpose, unbleached flour
1/4 tsp salt
1 tbsp baking powder
1/2 cup sugar
1 1/2 cups bran cereal
1 1/4 cups milk (I used 1%)
1 egg, beaten
1/4 cup vegetable oil (I used canola)

Directions:
Preheat oven to 400. Prepare a 12 cup muffin tin. Combine cereal and milk in a large bowl and let stand for 2 minutes. Combine dry ingredients in a separate bowl. Add egg and oil to cereal mixture and beat well. Add dry ingredients all at once, stirring only until combined. Spoon into prepared muffin tin and bake for 15-17 minutes or until very lightly browned. Makes 1 dozen. This batter may be refrigerated for up to 2 weeks before baking.