Cran Bran Muffins

Great recipe! Wonderful texture, not too sweet, nice tang from the cranberries and a light orange flavor. I didn't have wheat bran so I ground up whole oats and that seemed to work very well. I also used dried cranberries, rehydrated with hot water.

I'm rating the original muffin recipe as a 5 even though I made quite a few changes. It's clear from the texture and taste of the final product that this recipe is a winner. No grapeseed oil so I subbed canola oil. No orange so I added lime and grapefruit zest. Frozen thawed raspberries on hand so in they went. Used 1 cup white all purpose flour and 3/4 cup whole wheat all purpose flour-personal preference. Recipe made 12 regular sized muffin on the larger size. And the cat is playing with a fresh cranberry that was accidentally dropped so it's a win there too except when it rolls under an appliance. Great recipe with lovely flavour in the muffin.

This is an excellent recipe. The smell is heavenly! I used every bit of zest from a very large navel orange and it was complimentary without being overpowering. My only suggestion is to start checking them at 18 minutes. Mine could've come out a couple minutes early, and my oven is pretty spot on.

I thought these muffins were great right out of the oven - well they were allowed to cool a little bit. Lovely fluffy texture and nice flavour combination with the frozen cranberries and coursely grated orange rind. Will definitely make these again. Thanks For sharing Laura!
Mar.20/22