Breakfast Muffins

When you need a quick and nutritious breakfast, these muffins hit the spot.

They are easy to make and satisfy. You can change the recipe by substituting other dried fruits like currants, apricots or dates for the cranberries.

Breakfast Muffins
(makes 14 to 16 muffins)

1 1/4 cup whole grain hot cereal (Roman Meal and Bob's Red Mill are two brands I like)
1 1/3 cup buttermilk
1/2 cup sugar
1 egg
1/3 cup olive oil
1 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries

Preheat oven to 400 degrees.

Pour buttermilk over cereal and let stand for 15 minutes.

Add remaining ingredients and mix until just combined.

Fill greased or paper lined muffin tins 2/3 full and bake for 15 minutes.