Submitted by Jeri Sue Johnson
2 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup crushed all-bran cereal
1/2 cup finely chopped pecans
2 large eggs
2/3 cup oil
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling
In large bowl, combine flour, sugars, baking soda, baking powder, salt and cinnamon. Mix well. Stir in crushed cereal and nuts. In another bowl, lightly beat eggs. Add oil and vanilla. Add egg mixture and fruit filling to dry ingredients. Stir gently until mixed. Fill paper-lined or greased muffin cups about 2/3 full. Bake 375 degrees for 25 -30 minutes or until wooden pick inserted in center comes out clean. Yield: 24 muffins.