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These muffins are moist and delicious with a deep, rich flavor from the maple syrup. If you have never had (or are not partial to) currants, you can replace them with cranberries, raspberries, blueberries, or even raisins – just be sure to replace them with something; the addition of a sweet berry (or raisin) perfectly balances the rich, earthy maple and hearty bran.

1 cup unprocessed oat bran

1 /2 cup whole wheat pastry flour

1/2 cup all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup currants

1 1/2 cups skim milk

1/3 cup pure maple syrup (not pancake syrup – pure, real maple)

3 tablespoons canola oil

1 large egg

Preheat the oven to 400 degrees and generously spray a 6 cup jumbo (or 12 cup standard) muffin tin with nonstick spray.

In large mixing bowl combine bran, flours, baking powder and salt. In a separate bowl, mix the currants, milk, syrup, oil, and egg.
Add the wet ingredients to the dry ingredients and mix until just moistened (the batter will be lumpy).

Divide the batter evenly between the muffin cups and bake for 15-20 minutes (or until a toothpick inserted in the center of a muffin comes out clean).

Allow muffins to cool for 10-15 minutes before from the muffin pan.

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Makes 6 jumbo (or 12 standard) muffins. Per jumbo muffin: 271 calories, 4 g total fat, less than 1 g saturated fat, 0g trans fat, 37 g carbohydrates, 5.5 g fiber, 11 g sugar (naturally occurring in the maple syrup and currants), 5 g protein, 281 mg sodium, 21 mg cholesterol