Behold my bran muffin recipe mash-up, created from a couple of recipes I mixed and changed up. I substituted dried cranberries for raisins, and since orange goes so well with cranberry, I added orange zest and juice into the mixing bowl.
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!).