This is a recipe adapted from Southern Living to include more whole wheat flour and a tad less sugar.

One box wheat bran flakes cereal (15-17 oz package)
2 ½ cups whole wheat flour
2 ½ cups all-purpose flour
2 cups sugar
1 tablespoon plus 2 teaspoons baking soda
1 teaspoon salt

4 eggs, beaten
1 quart buttermilk
1 cup vegetable oil

Combine first 6 ingredients (dry ingredients) in a large bowl; make a well in center of mixture. Combine eggs, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Cover batter and store in refrigerator up to 6 weeks.
When ready to bake, spoon batter into greased muffin pans, filling two-thirds full. Bake at 350 degrees for 20 minutes. Remove from pans immediately.
Yield: About 5 dozen



3 cups raw cranberries, washed (1 package)
4 cups peeled and sliced apples (about 4 regular sized apples ) I use Gala
20 oz. can crushed pineapple (in own juice) strained
1 ¼ cup sugar
1 ½ cups uncooked old fashioned oatmeal
½ cup flour
1 ½ cups brown sugar
1 ½ cups chopped pecans
3/4 cup margarine, melted (1 ½ sticks)

Spray casserole dish with "Pam" or grease with butter. Place cranberries in a large casserole (almost overfills a 9 x 13). Top with sliced apples and pineapple. Mix sugar, oatmeal, flour, brown sugar, and pecans; spread over fruit. Pour melted margarine over all. Bake at 350 degrees until brown, about 30 minutes. If top does not melt down into juices after 30 minutes, use a fork to break up top. Do not stir. Can go in oven an additional 10 minutes after using fork. Serves 10+