1. Stir together flour, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in cranberries, orange peel and pecans. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
3. Bake at 400°F about 20 minutes or until lightly browned. Serve warm.
NOTE: For extra flavor toast the pecans before adding them to the batter. To toast pecans: spread them in a single layer in a shallow baking pan. Bake at 350°F for 5 to 10 minutes or until light golden brown. Be sure to watch carefully and stir them once or twice so they don't burn.
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