I am all cooked out -- not to mention feeling the consequences of overindulging during December's celebrations. The holidays are behind us, but we still need to enjoy what we eat. How about starting the new year with some tasty muffins?

What exactly is a muffin? I think of it as a quick-bread cupcake. That means there is no yeast in the recipe so it can be put together and baked immediately. The typical American muffin is similar to a cupcake in size and can be savory or sweet. I love the two muffins below. The bran muffin is light and moist, and the cornmeal cranberry muffin satisfies those who prefer a sugar crusty topping. Think of these for breakfast, brunch or a snack anytime.

The light raisin-bran muffins taste great any time of day. Although some bran muffins can be dry, soaking the bran cereal with liquid ingredients is the secret to making these moist muffins. Applesauce is used in lieu of part of the oil with excellent results. Make sure to select unprocessed bran, like All Bran or Bran Buds, for best results.

Cranberries and yellow cornmeal team up for added texture and pure American flavor in the rustic, crusty textured muffins. They are wonderful served warm right out of the oven along with berry preserves. Crowned with a brown sugar crust, this is a satisfying breakfast or brunch-style muffin.

Don't over mix the ingredients; otherwise you may have tough muffins. Use liners for ease in releasing and serving the muffins, spraying them with oil before filling them. Also, let the muffins cool on cooling racks to make sure they don't overcook. You can store the muffins in zip-lock bags for up to 3 days or freeze them for up to a month. Defrost and reheat.

Golden Raisin-Bran Muffins

Makes 12 muffins.

2 large eggs

1/2 cup brown sugar

1/4 cup vegetable oil

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