Cranberry-pistachio Muffins

7 jumbo or 16 to 18 standard muffins.

1 1/2 cups Unsifted all-purpose flour
1/2 cup Unsifted whole-wheat flour
1/2 cup Oat bran
3/4 cup Sugar
3 teaspoons Baking powder
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/3 cup Vegetable oil
2/3 cup Milk
1 Egg
1 cup Canned whole berry cranberry sauce
1 cup Coarsely chopped, natural American pistachios


Preheat oven to 375° F. Grease 7 (6-ounce) custard cups; place in shallow pan for easier handling. In one bowl, combine flours, bran, sugar, baking powder, soda, salt and cinnamon. In a large bowl mix oil, milk, egg and cranberry sauce until blended. Add flour mixture and 3/4 cup pistachios. Stir just until moistened; it will be lumpy. Divide batter among custard cups (they will be quite full). Sprinkle with remaining pistachios. Bake for 30 minutes or until wood pick comes out dry. Cool 10 minutes then tap muffins out of cups.