Cranberry-Bran Muffins Recipe

Name: Cranberry-Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 1-1/2 cups wheat bran; 4 tsp. Magic Baking Powder; 1 tsp. ground cinnamon; 1 tsp. ground nutmeg; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 egg; 1-1/4 cups milk; 1/3 cup canola oil; 1/3 cup molasses; 1/3 cup packed brown sugar; 1 cup frozen cranberries

Servings: persons

2 cups whole wheat flour
1-1/2 cups wheat bran
4 tsp. Magic Baking Powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1-1/4 cups milk
1/3 cup canola oil
1/3 cup molasses
1/3 cup packed brown sugar
1 cup frozen cranberries

1
Heat oven to 400 degrees F.
2
Combine first 7 ingredients in large bowl.
3
Whisk egg, milk, oil and molasses in medium bowl until blended.
4
Stir in sugar.
5
Add to flour mixture; stir just until blended.
6
Stir in cranberries.
7
Spoon into 12 muffin pan cups sprayed with cooking spray.
8
Bake 20 min.
9
or until toothpick inserted in centres comes out clean.
10
Cool muffins in pan 5 min.
11
Remove to wire rack; cool completely.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups whole wheat flour, 1-1/2 cups wheat bran, 4 tsp. Magic Baking Powder, 1 tsp. ground cinnamon, and more.

Yes, Cranberry-Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Bran Muffins

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