The problem with whole-wheat flour is that despite its good-for-you image, it doesn't always do good things for the palate. But it's worth finding a way to make whole wheat work. Start by replacing only part of the all-purpose flour with whole-wheat. This significantly ups the recipe's whole-grain count but prevents the baked good from becoming too dense. It also minimizes the astringent flavors that some people dislike about whole wheat. These banana-bran muffins from Ralph Felder and Carol Colman's recent book The Bonus Years Diet get a nutritional boost from the addition of high-fiber bran cereal.

- The Associated Press

Banana bran muffins

Start to finish: 45 minutes

Servings: 12 muffins

2 cups high-fiber cereal, such as All-Bran

2 cups fat-free milk, heated until hot (but not boiled)

3/4 cup all-purpose flour

1 cup white or standard whole-wheat flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

2 teaspoons cinnamon

1/4 teaspoon freshly ground nutmeg

1/8 teaspoon kosher salt

1/4 cup molasses

1/4 cup egg substitute, or 1 egg, lightly beaten

1/4 cup canola oil

1 teaspoon vanilla extract

2 medium bananas, mashed (about 1 cup)

3/4 cup dried currants

Preheat oven to 375 F. Spray 12 standard muffin cups with cooking spray. Alternatively, line the muffin tins with paper cup liners.

In a large bowl, combine the cereal and milk. Let stand, stirring occasionally, about 15 minutes.

Meanwhile, in a medium bowl, combine both flours, the baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

When the cereal mixture is ready, add the molasses, egg substitute, oil, vanilla and bananas. Mix well. Add the cereal mixture to the dry ingredients, and stir just until the dry ingredients are moistened (batter will be lumpy). Stir in the currants.

Spoon the batter into the prepared muffin tins. Bake for about 30 minutes, or until the tops of the muffins spring back when pressed. Remove the muffins from the pan, and place on a wire rack to cool. Serve warm or at room temperature.

Nutrition information per muffin: 224 calories, 5 g total fat (0 g saturated), 6 g protein, 41 g carbohydrate, 6 g fiber, 156 mg sodium

Source: Recipe adapted from Dr. Ralph Felder and Carol Colman's The Bonus Years Diet, Putnam Adult, 2007, $25.95)