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!
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Combine bran and brown sugar in a large bowl.
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.
Beat oil, eggs, molasses, and orange zest into the bran mixture.
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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Per Serving: 274 calories; protein 4.4g; carbohydrates 36g; fat 13.9g; cholesterol 32.5mg; sodium 199mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.