Low Fat Cranberry Orange Muffins

Portions
12 servings

Ingredients
1-1/4 cups flour 
1 Tbsp. Baking Powder 
1/4 tsp. salt 
2 cups Cranberry Almond Crunch Cereal (Not sure of the brand)
1 cup fat free milk
1 egg , slightly beaten
1/2 cup applesauce 
1/3 cup firmly packed brown sugar 
2 Tbsp. margarine , melted
1 tsp. grated orange peel

Preparation
Mix flour, baking powder and salt in large bowl. 
Mix cereal and milk in medium bowl; let stand 3 minutes. 
Stir in egg, applesauce, sugar, margarine and orange peel. 
Add to flour mixture; stir just until moistened. (Batter will be lumpy.) 
Spoon batter into muffin pan which has been sprayed with cooking spray (or use cupcake paper liners), filling each cup 2/3 full. 
Bake at 400°F for 20 minutes or until golden brown. 
Serve warm.

Chicken Liver Pâté

Dried herbs can be substituted for fresh, but use only 1/4 teaspoon of each.

1/2 cup (1 stick) unsalted butter
2 tablespoons Olive Oil
1 large yellow onion, finely chopped
3 garlic clove, minced
1 teaspoon minced fresh thyme
3 bay leaves
fine sea salt
freshly ground black pepper
1 kg chicken livers
4 tablespoons Cognac/brandy

Melt half the butter with the Olive Oil in a skillet set over medium heat. Add the onion and garlic; sauté until soft and translucent, about 5 minutes. Add herbs, allspice, and season with salt and pepper. Add chicken livers and cook until just pink on the inside, about 8 minutes. Add Cognac and allow alcohol to evaporate for a few minutes. Add mixture to the bowl of a food processor and purée until smooth. Transfer to a terrine or crock and smooth top.

Melt remaining butter in a saucepan set over low heat. Let stand to separate butter fat from milk solids. Skim foam from the top. Lay additional herb sprigs over pâté for decoration. 
Pour over clarified butter, leaving behind the white milk solids at the bottom. Chill until firm, then cover with plastic wrap. Leave for 1 week for the flavours to mature.