Courtesy of Kellogg’s® All-Bran®
In medium bowl, combine cereal and milk. Let stand for 2 minutes or until cereal softens.
In large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt. Set aside.
Add eggs and oil to cereal mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Fold in cranberries and apple. Portion batter evenly into 12 (2½”/6.5 cm) non-stick muffin pan cups, lightly coated with cooking spray.
Bake in 400°F (200°C) oven for 20 minutes or until tops spring back when lightly touched.
We like the sweetness of McIntosh apples to balance the tanginess of the cranberries in these muffins. If you prefer a more tart combination, choose an apple variety such as Empire or Spy.