Recipe By LauraF
Rating
Published Jun 19th
Prep 15m Cook 21m Additional 5m Ready In 41m
Servings 12 muffins Calories 274.4

I love how filling bran muffins are, but sometimes find they’re lacking in flavor. That’s not the case with these ones, made with fresh cranberries and orange zest. They’re the perfect fall breakfast treat!

Recipe Ingredients

  • 1 ¼ cups wheat bran
  • ⅓ cup dark brown sugar
  • ¾ cup whole milk
  • ⅓ cup grapeseed oil
  • 2 large eggs
  • 1 tablespoon molasses
  • 1 orange, zested
  • 1 ¾ cups all-purpose flour
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 ½ cups fresh cranberries

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Combine bran and brown sugar in a large bowl.
  3. 3 Pour milk into a microwave-safe glass measuring cup. Heat until almost boiling, about 1 minute. Pour over the bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.
  4. 4 Beat oil, eggs, molasses, and orange zest into the bran mixture.
  5. 5 Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl. Mix into the batter until just combined. Sprinkle cranberries on top; fold in with a spatula. Divide batter among the prepared muffin cups.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Nutrition Facts

  • Calories 274.4
  • Carbohydrate 36 g
  • Cholesterol 32.5 mg
  • Fat 13.9 g
  • Fiber 3.7 g
  • Protein 4.4 g
  • Saturated Fat 1.8 g
  • Sodium 199 mg
  • Sugar 16.5 g

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Chef's Notes

Frozen cranberries, or even dried, would work in these too.

Reviews

  1. Great recipe! Wonderful texture, not too sweet, nice tang from the cranberries and a light orange flavor. I didn't have wheat bran so I ground up whole oats and that seemed to work very well. I also used dried cranberries, rehydrated with hot water.
  2. I'm rating the original muffin recipe as a 5 even though I made quite a few changes. It's clear from the texture and taste of the final product that this recipe is a winner. No grapeseed oil so I subbed canola oil. No orange so I added lime and grapefruit zest. Frozen thawed raspberries on - Read more ...
  3. This is an excellent recipe. The smell is heavenly! I used every bit of zest from a very large navel orange and it was complimentary without being overpowering. My only suggestion is to start checking them at 18 minutes. Mine could've come out a couple minutes early, and my oven is pretty spot on.
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