Cran Bran Muffins

Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 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!

By LauraF

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Recipe Summary

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

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

Directions

  • 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

Per Serving:
274 calories; protein 4.4g; carbohydrates 36g; fat 13.9g; cholesterol 32.5mg; sodium 199mg. Full Nutrition
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Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
jennrose
Rating: 5 stars
12/05/2020
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. Read More
Carol F
Rating: 5 stars
12/29/2020
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. Read More
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