Having finally found Miller’s Bran early this week on the organic aisle at Kroger, I made bran muffins last night. I ate one hot out of the oven and they were delicious. I brought one to food editor and friend, Ginna Parsons, today and she has just proclaimed it “fabulous.”

I’m not sure of the calories per muffin, but it can’t be much. When I can, I’ll sit down and try to figure it out.

One good thing about this is the muffins can be wrapped individually and frozen, then zapped in a microwave whenever you want one.

Here’s the recipe:

 Bran Muffins

1 cup 100 percent bran cereal

1/2 cup Miller’s bran

1 cup skim milk

1 cup plain flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg (I used Egg Beaters)

1/4 cup (4 tablespoons) melted butter or margarine

Cinnamon and/or nutmeg (optional)

Mix milk, bran cereal and Miller’s bran in bowl and let stand five minutes.

Combine flour, sugar, baking powder, soda, salt and spices in another bowl. Stir egg and melted butter into bran mixture.

Stir flour mixture into bran just until combined. Don’t over mix.

Fill 12 muffin cups and bake at 400 degrees 20 to 22 minutes.(If you bake and freeze, microwave about 35 seconds when ready to eat a muffin.)

I am not a fan of nutmeg, so I used cinnamon. In the future, I may throw in some flax seeds or some blueberries or cranberries for a different taste. Enjoy.