Quest for the perfect bran muffin

August 27, 2008 at 1:24 pm Leave a comment

Lately I’ve been searching for the perfect recipe for bran muffins. We like to make a big batch on Sunday and freeze them for the following week for a healthy mid-morning snack. (I can’t be the only one with a grumbling stomach at 9:30 a.m.!)

Some that we’ve made have been too mushy. Others have been too hard. These muffins are just right. They’re a bit of a mash-up of a couple of recipes, with a twist. We left out raisins because Luis and I each have specific ideas about when and how raisins should appear in food. I won’t go into that here; it’ll just sound neurotic. Anyway, we substituted dried cranberries, and since orange goes so well with cranberry, we threw in some zest and juice from an orange.

Flavorful, great texture, and full of fiber…couldn’t ask for more from a muffin.

Cranberry Orange Bran Muffins

Makes 12 to 15 muffins.

  • 3 cups bran
  • 2 cups organic flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup cane sugar
  • 2 tbsp honey
  • 1/2 cup vegetable oil
  • 1 1/2 cups water
  • 1 tsp apple cider vinegar
  • 1/2 cup dried cranberries
  • zest of 1 organic orange
  • 1/4 cup fresh-squeezed orange juice

Preheat oven to 350 degrees, and oil the muffin tins. Zest and then juice the orange. In a large bowl or stand mixer, mix together the bran, flour, baking soda, and baking powder. Add the sugar, honey, oil, water, vinegar, zest, orange juice, and cranberries. Stir together (or blend) until just mixed. Spoon into muffin tins, and bake for 35 to 45 minutes, testing with a fork or skewer to see if they’re done. Let cool (the hardest part!).


Entry filed under: Baking, Breakfast. Tags: , .

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