Cranberry Orange Bran Muffins
Serves: 12
  • 2 cups wheat bran
  • 1⁄2 cup sugar
  • 2 1⁄2 cups flour (you can use a combo of white & whole wheat...I didn't have whole wheat on hand so I just used bad)
  • 2 1⁄2 teaspoons baking soda
  • 1 teaspoon salt
  • 1⁄3 cup fresh squeezed orange juice or from concentrate (I used Tropicana pulp free because I only had ONE small orange in the house......I can't believe that)
  • 1 2⁄3 cups milk (can definitely substitute any type of milk, almond, soy, coconut - I used 1 % )
  • 2 tablespoons orange zest, save additional for garnish
  • 1⁄2 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 2 eggs, beaten
  • 3⁄4 cup dried cranberries, additional for garnish
  • handful of pumpkin seeds for garnish
  1. Preheat oven to 350F and prepare a 12 cup muffin tin with liners or grease well.
  2. Combine dry ingredients in a large bowl.
  3. In a separate bowl, squeeze orange juice from orange(s) or use from concentrate and combine with enough milk to make 2 cups total. Add zest from oranges, saving some for the garnish. Mix in applesauce, vanilla and eggs. Add wet ingredient mixture to dry ingredients and mix just until combined with a wooden spoon. DON'T OVERMIX or you will end up with dry muffins. Nothing worse than a DRY MUFFIN!
  4. Stir in cranberries.
  5. Divide between muffin tins, and bake for 18-20 minutes.
  6. Garnish with additional orange zest, cranberries and pumpkin seeds if desired.