Gingersnap Muffins

Gingersnap Muffins

1 3/4 c Whole wheat flour           2 T brown sugar

   1 1/2 tsp cinnamon                    1 T baking powder

1/2 tsp each: ginger, cloves, salt                          

(alt flours: 3/4 c whole wheat flour & 1/2 c oat flour).

1- Stir together and set aside                           

         2- Mix 2 c. bran flakes (or 1 1/4 c. 100% bran cereal) and 1 1/4 c. milk.
             Let stand for 2 minutes.        
         3- Then add 1/4 c. molasses, 1 lg egg, 3 T olive oil. Combine and mix well.

4- Add to cereal mixture
5- Pour wet into dry mixes and stir until moistened

6- Fill muffin tins 2/3 full. Bake at 400 F for 18-20 min.
If using muffin cup holders, allow muffins to cool down before taking them out of their holders.
Makes 12 medium sized muffins.