Cranberry Bran Muffins

By Afton

Ingredients

• 2 c flour
• 1 1/2 c wheat bran
• 1 1/2 t baking powder
• 3/4 t fine salt
• 1/4 t baking soda
• 1 1/2 c packed dark brown sugar
• 1 1/4 c + 2 T buttermilk
• 11 T unsalted butter, melted and cooled
• 2 large eggs
• 1 T finely grated orange zest
• 2 t pure vanilla extract
• 1 1/2 c fresh or frozen cranberries

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. Place flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in sugar, and set aside.

2. Whisk together buttermilk, butter, eggs, zest, and vanilla in a bowl. Add flour mixture; stir until just combined. Stir in cranberries.

3. Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.

**Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to one month.