Here in Colorado it is now officially Spring, but that hasn't stopped the weather from being all finicky and giving us batches of cold. To offset my annoyance that it isn't summer yet I have been baking up some of these tasty treats. Bran muffins are one of my favorites because I never feel bad eating them for a snack or grabbing one for a breakfast on the go. This time around I threw in some cranberries because I needed a little color and tang in my life :)
- 2 cup wheat bran
- 1 cup dark raisins
- ½ cup dried cranberries
- ½ cup water
- 1cup applesauce (sugar free)
- ½ cup buttermilk or plain low- or non-fat yogurt
- a few swipes of fresh orange zest
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners.
- Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.
- While the bran is toasting, heat 1 cup of the raisins with ½ cup of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.
- In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1 cup applesauce, then mix in the raisin puree, orange zest, and brown sugar. Stir in the oil, and eggs.
- Mix together the flour, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the ½ cup dried cranberries.
- Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Because muffin tins can very in size, if your tins are larger, make fewer muffins. Sprinkle a little of your wheat bran on top if desired.
- Bake for 25 to 30 minutes, or until the muffins feel set in the center.
* adapted from Broma Bakery