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Ingredients
| buttermilk: 1 1/4 cups |
| wheat bran: 1 cup |
| unsweetened applesauce: 1 cup |
| dried sweetened cranberries: 1 cup |
| dark brown sugar (packed): 3/4 cup |
| eggs: 1 (large) |
| unsalted butter: 4 Tbl (melted and cooled) |
| molasses: 1/4 cup |
| vanilla extract: 1 tsp |
| whole wheat flour: 2 cups |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
Bran Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
27 serving(s)
Tags
- Adjust oven rack to the middle position and heat the oven to 375 Degrees. Generously coat a 12-cup muffin tin with vegetable oil spray.
- Stir the buttermilk and bran together in a large bowl and let stand for 5 to 10 minutes to soften. Whisk in the applesauce, cranberries, brown sugar, egg, melted butter, molasses and vanilla.
- Whisk the flour, baking powder, baking soda and cinnamon together in a separate large bowl. Gently fold the bran mixture into the flour mixture with a rubber spatula until just combined.
- Use a large ice-cream scoop or measuring cup to divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 20 to 25 minutes.
- Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.