Cranberry Bran Muffins

¾ cup whole bran cereal
¾ cup milk
1 slightly beaten egg
¼ cup packed brown sugar
¼ cup cooking oil
1 cup flour
¼ cup wheat germ
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup coarsely chopped cranberries

Crunchy Topping:
In a small bowl combine bran cereal and milk. Let stand 5 minutes. Stir in egg, brown sugar and oil. In a medium bowl combine flour, wheat germ, baking powder, baking soda and salt. Add bran mixture. Stir just until moistened. Fold in cranberries. Fill paper bake cup, lined or greased muffin cups, full almost to top. Sprinkle with Crunchy Topping. Bake in a 400° oven 20 minutes or until done. Makes 8 large muffins.

Crunchy Topping: In a small bowl combine 2 tablespoons finely chopped Pecans, 1½ tablespoons wheat germ, 1 tablespoon flour and ¼ teaspoon ground cinnamon. Stir in 2 tablespoons melted butter.