Rating: 5 stars 4.8
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I love how filling bran muffins are, but sometimes find they're lacking in flavor. That's not the case with these ones, made with fresh cranberries and orange zest. They're the perfect fall breakfast treat!

Recipe Summary

prep:
15 mins
cook:
21 mins
additional:
5 mins
total:
41 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

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  • Combine bran and brown sugar in a large bowl.

  • Pour milk into a microwave-safe glass measuring cup. Heat until almost boiling, about 1 minute. Pour over the bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.

  • Beat oil, eggs, molasses, and orange zest into the bran mixture.

  • Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl. Mix into the batter until just combined. Sprinkle cranberries on top; fold in with a spatula. Divide batter among the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Cook's Note:

Frozen cranberries, or even dried, would work in these too.

Nutrition Facts

274 calories; protein 4.4g; carbohydrates 36g; fat 13.9g; cholesterol 32.5mg; sodium 199mg. Full Nutrition
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