Cran Bran Muffins
Start your day with a wholesome twist by baking these deliciously moist Cran Bran Muffins, the perfect blend of heart-healthy wheat bran, tangy buttermilk, and sweet bursts of dried cranberries. These easy-to-make muffins come together in just 15 minutes of prep time, making them ideal for busy mornings or a satisfying snack on the go. Warm notes of cinnamon and a hint of vanilla add depth to their flavor, while brown sugar gives a subtle sweetness. Perfectly light yet fiber-packed, these muffins are baked to golden perfection and are a nutritious way to curb your sweet cravings. Whether enjoyed fresh out of the oven, at room temperature, or frozen for future treats, Cran Bran Muffins deliver a delightful balance of flavor and healthiness.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 large Egg
- 0.5 cup Brown sugar, packed
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.75 cup Dried cranberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with non-stick cooking spray.
In a large mixing bowl, combine the wheat bran and buttermilk, stirring to mix thoroughly. Let the mixture sit for 5 minutes to soften the bran.
Meanwhile, in another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
In the bowl with the bran mixture, add the egg, brown sugar, vegetable oil, and vanilla extract. Mix well until fully combined.
Gradually fold the dry ingredients into the wet ingredients, stirring just until no streaks of flour remain. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the dried cranberries to distribute them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 38.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 3323 mg | 144% | |
| Total Carbohydrate | 344.3 g | 125% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 180.9 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 493 mg | 38% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1792 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
