Healthy-Woman Bran Muffins

Preheat oven to 350 degrees.

In your next-to-largest bowl, whisk together dry ingredients (except walnuts). In your largest bowl, whisk together wet ingredients. Pour wet into dry and stir together. Fold in walnuts.

Spray the bottoms of a 12-count muffin tin with cooking spray. Divide the batter into the 12 muffin cups. (Hint: I picked up a 1/2-cup scooper from the restaurant supply, and I use one heaping 1/2-cup scooper—no mess!)

Bake 20 minutes.

Cool on a wire rack in the tins about 10 minutes, and then remove from tins and place on the wire rack to cool.

These will keep in the refrigerator for a week, but they don’t last that long at our house. We eat them for breakfast, snacks, etc. They’re very good for you!

Variations: Use oat bran instead of miller’s bran, and whole oat flour instead of whole wheat flour. Or use half oat and half wheat, or add 1 teaspoon cinnamon to the dry mix.