Fruit and Bran Muffins

1 1/2 c shredded bran cereal
1 1/2 c vanilla soy milk
1/2 c br. sugar
1/4 c olive oil
1 egg
1 1/2 c whole wheat flour
1 TB bkg powder
1/2 c dried cranberries
1/2 c dried blueberries
1/4 c almonds
1/4 c confectioners sugar
1 tsp lemon juice

1. Preheat oven to 400. Line 18 muffin pan cups with liners
2. Place the cereal and milk in a large bowl and stir to combine. Stir in the brown sugar, oil, and egg. Add the flour and baking powder and stir just until blended. Stir in the cranberries, blueberries, and almonds.
3. Evenly divide the batter among the mufin cups. Bake for 18 minutes, or until a wooden pick inserted in the centers comes out clean. Remove to a rack and cool for 10 min.
4. In a small bowl, whisk together the confectioners' sugar and lemon juice. Drizzle on top of the muffins on the rack. Let cool completely.

I've had them with and without the powdered sugar. They are good either way. My husband loves them.