Cranberry Bran Muffins

nonstick cooking spray ¾ cup unbleached, all-purpose flour ¼ cup whole-wheat flour ¾ teaspoon table salt ¼ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon ground cinnamon ¼ cup unsalted butter, room temperature ¼ cup packed light brown sugar 1 large egg, lightly beaten 2½ tablespoons honey 1 teaspoon pure vanilla extract ⅔ cup lowfat buttermilk ½ cup dried cranberries ¼ cup wheat germ

Nutritional information per muffin: Calories 228 (34% from fat) • carb. 34g • pro. 5g • fat 9g • sat. fat 5g • chol. 55mg • sod. 380mg • calc. 53mg • fiber 3g

Preheat the Cuisinart® Convection Toaster Oven Broiler to 375°F on the convection setting with the rack in position A. Lightly coat a 6-cup muffin tin with nonstick cooking spray. Reserve. In a small mixing bowl, add the flours, salt, baking soda, baking powder and cinnamon. Whisk to combine; reserve. Using a Cuisinart® hand or stand mixer fitted with the paddle/beating attachment(s), mix the butter until creamy. Add the brown sugar and beat until light and fluffy. Add the egg, honey and vanilla and mix until fully combined. While mixing, slowly add one third of the dry mixture, then follow with half of the buttermilk – adding when the batter is still streaky with flour. Continue in that pattern – do not overmix. Gently fold in the cranberries and wheat germ.Pour evenly into prepared muffin tin. Bake for about 25 minutes, or until muffin tops spring back when pressed and a cake tester comes out clean.