Ingredients

• 15 oz Pumpkin Puree canned
• 1 cup Oat Bran Cereal or Organic Oat Bran Cereal
• 1 cup Organic High Fiber Hot Cereal
• 1 cup Whole Wheat Pastry Flour
• 1 cup Brown Sugar
• 2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 2 tsp Ground Cloves
• 2 tsp ground Cinnamon
• 2 tsp Ground Nutmeg
• 1 tsp ground allspice
• 2 Tbsp Brewer's Yeast (optional)
• 2 Tbsp Flaxseed Meal
• 1 cup Cranberries
• 1 tsp Salt
• 2/3 cup Vegetable Oil
• 3 Eggs

Instructions

1. Preheat oven to 350°F. Grease 12 muffin tins or line with paper muffin liners; set aside.
   
   
2. In a large bowl, stir together the flour, bran, high fiber cereal, brown sugar, baking powder, baking soda, salt, flaxseed meal, spices and brewer's yeast.
3. In a separate bowl, beat pumpkin puree, vegetable oil and eggs. Mix until smooth. Stir in cranberries. Scoop batter into prepared muffin tins.
4. Bake in preheated oven for 20 - 25 minutes, until a toothpick inserted into the center of the muffin comes out clean.
   
   
   
   Makes 12 muffins.