Cranberry Bran Muffins

Source: Appleton Post Crescent

Ingredients

  • 1 c. boiling water
  • 1 c. Kellogg’s oat bran wheat cereal, crushed (or 100% wheat bran found in organic dept.)
  • 1/4 c. canola oil
  • 1/2 c. unsweetened applesauce
  • 3/4 c. packed brown sugar
  • 2 large eggs
  • 2 c. low-fat buttermilk
  • 1-1/4 c. whole wheat pastry flour
  • 1 c. all-purpose unbleached white flour
  • 2-1/2 t. baking soda
  • 1/2 t. salt
  • 1-1/2 t. ground cinnamon
  • 6 oz. pkg. dried cranberries (Craisins)
  • 2 c. bran buds (100% bran, All- bran cereal)

Instructions

Pour boiling water over wheat bran in mixing bowl; stir and let stand.

In a medium bowl, using an electric mixer on low, combine oil, applesauce, and brown sugar; beat in eggs until combined.

Stir in buttermilk and add softened wheat bran and any liquid with it to creamed mixture.

In a large mixing bowl, combine flour, baking soda, salt and cinnamon; whisk together. Add buttermilk mixture, stirring just until incorporated and no dry ingredients are visible.

Stir in dry bran cereal (bran buds), and cranberries just to blend.

Fill greased muffin cups ¾ full with batter.

Bake at 400 degrees for about 20 minutes (less time for mini muffin pans). Let stand 2 minutes; run knife around edge of muffin cups and remove to wire rack.

NOTE: Makes 12 extra-large muffins and 24 mini-muffins or 24 regular size muffins). Muffin batter can be stored, unbaked and tightly covered in refrigerator for up to 2 weeks. Baked muffins can be frozen (wrapped well) and warmed in microwave for eating as desired.