I used to love bran muffins, back in my health nut days. The first books I read emphasized that the typical American died didn't have anywhere near enough fiber. In addition to switching to whole grains, the authors suggested adding wheat bran to recipes. I had two really great bran muffin recipes, and I baked them often.

Of course 25 years later when I read Dr. D'Adamo's books, I realized that while I did indeed need plenty of fiber - wheat bran was the wrong kind of fiber for Type O or Type A. Sigh - the bran muffin recipes gathered dust.

Friday morning I decided to make Rice Bran Muffins. I used my 2nd favorite recipe, substituting rice bran for wheat bran. The batter was a little thin, so I added some soy flour. I put them on the table for my As to taste test. My daughter, who likes fruity muffins, chewed thoughtfully. "They're good," she said, looking at her Dad. "But they don't have a lot of flavor, Dad will probably add honey."

My husband took a bite and smiled. "I like them," he said, and he proceeded to eat a dozen mini muffins. I tried them for a snack later in the day. They really were good. They have the same flavor as a bran muffin, but they're not quite as course.

Here is my 2nd favorite Bran Muffin Recipe.

1 ½ cups rice bran

½ cup juice

½ cup sugar

1 1/8 cup flour (I used rye)

1 ¼ tsp baking soda

½ tsp salt

¼ cup oil

1 cup soy milk

1 egg

Combine the rice bran and the juice. Set it aside. Combine the dry ingredients. Add them and the oil and egg to the rice bran. Add the soy milk slowly. You may not need the full cup. Bake in muffin tins at 400 degrees for about 20 minutes.