Fruit and Bran Muffins

1 1/2 cups shredded bran cereal

1 1/2 cups vanilla soy milk

1/2 cup packed brown sugar

1/4 cup light olive oil

1 egg, beaten

1 1/2 cups whole wheat flour

1 Tablsp baking powder

1/2 cup dried cranberries

1/2 cup dried blueberries

1/4 cup toasted chopped almonds

1/4 cup confectioners sugar

1 teasp lemon juice

Preheat oven to 400, line 18 muffin pan cups with

paper liners.  Place the ceral and milk in a large bowl and stir

to combine.  Add in the brown sugar, oil and egg.  Add in the

flour and powder and stir until blended.  Stir in the fruit and nuts.

Evenly divide the batter among the muffin cups.  Bake for 18 minutes

or until a toothpick inserted comes out clean.  Remove to a rack

and cool for 10 minutes.  In a small bowl, combine the sugar and juice. 

Drizzle on top of the muffins ... cool completely.

Per serving: (Muffin)

167 cals    5 g fat   1 g sat fat    12 mg cholesterol

4 g fiber    15 g sugar     3 g protein