Bran Muffins with Dried Cranberries
Prep 15M | Cook 15M | Enjoy 30M
Wheat bran is the outer layer of the wheat kernel and is an excellent source of insoluble fibre. It has a slightly sweet, nutty flavour and is an excellent addition to many types of baked goods such as muffins, quick breads, crackers and more. Try adding some wheat bran to your favourite baked goods to increase your daily fibre intake. This recipe is part of our April meal plan.
1 ½ cups wheat bran
1 cup all-purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
½ cup dried cranberries
1 tsp orange zest
¼ cup fresh orange juice
¾ cup milk (1%)
¼ cup canola oil
¼ cup fancy molasses
¼ cup packed light brown sugar
1 large egg
1 tsp vanilla
- Preheat oven to 425°F.
- In a medium bowl, combine wheat bran, flour, baking powder, baking soda, salt and cranberries. Set aside.
- In a separate bowl, whisk together orange zest, orange juice, milk, oil, molasses, brown sugar, egg and vanilla.
- Add to bran mixture and stir just until combined.
- Spoon batter into paper-lined muffin cups.
- Bake until a toothpick inserted in the centres comes out clean, about 15 minutes.
- Allow muffins to cool in pan for 5 minutes. Remove from pan and allow to cool fully on a rack.
Serves 12 (1 muffin per serving)
Nutritional analysis per serving
6 g fat
3 g protein
29 g carbohydrate (25 g available carbohydrate)
4 g fibre
330 mg sodium