Recipe: Cranberry Bran Muffins with Orange Marmalade Butter
These muffins are full of nutritious whole grains, but don't present themselves as being terribly virtuous. Moist and delicious, they are exceptional at any time of day but ideal for a lazy weekend morning.
- 1 cup bran flakes
- 1/2 cup buttermilk
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 cup brown sugar
- 3 tablespoons honey
- 1/4 cup oil
- 1 large egg
- 1/3 cup dried cranberries
Preheat oven to 350 degrees. Line a muffin tin with 8 paper liners.
In a large bowl, combine the bran flakes and buttermilk; let soak for 5 minutes. Stir in the flour, baking soda, salt, baking powder, cinnamon and brown sugar. Combine the honey, oil and eggs; stir into the dry ingredients. Stir in the cranberries.
Divide the batter among the paper liners, and bake for 20 minutes until a toothpick inserted into the center comes out clean. Let cool on a rack.
- 1/4 cup butter, softened
- 1-1/2 tablespoons orange marmalade
Combine the butter and the marmalade. Serve along with the muffins.
Makes 8 muffins and 1/4 cup butter.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Oct. 17, 2011.