new favorite muffins

i don't like my muffins, breads, or desserts too sweet. in fact, as i become more confident in this whole baking process, i'll probably start cutting sugar in the recipes i've already posted here. i made these muffins last weekend, and i must say they are my favorites of the "quick bread-muffin fall", as they are not too sweet and stuffed with goodies. with just about the same number of calories as a granola bar, they make a great morning snack.

oh, and i invested in some paper liners for my muffin tins. they really cutdown on the headache of getting all the little guys out unscathed.

Banana-Orange Bran Muffins with Pecans
From the New American Plate Cookbook

1 cup mashed ripe bananas (about 2 medium)
1/2 cup frozen orange juice concentrate, thawed
1 large egg
1/4 cup canola oil
1 1/2 cups bran flake cereal
1 cup whole wheat pastry flour
2 t. baking powder
1/4 t. baking soda
1/4 t. ground cinnamon
1/8 t. salt
1/2 cup diced dried cherries or dried apricots (you could really use anything you like here)
1/4 cup chopped toasted pecans

Preheat oven to 400 degrees. Line 12-cup muffin tin with paper liners. In a large bowl, whisk together the bananas, o.j. concentrate, egg, and canola oil. Stir in the bran flakes, and let stand for about 15 minutes to soften the cereal. Meanwhile, combine the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Add the dry ingredients to the cereal mixture and stir until just combined. Gently fold in the dried fruit and nuts. Divide batter among cups.

Bake for 20-25 minutes, until toothpick inserted in the center of a muffin comes out clean. Cool the pan on a wire rack for 5 minutes, then remove muffins from pan and continue to cool on the rack.