In order to make a dish that may be ready in around 30 minutes, this fried rice incorporates leftover vegetables and beef. The last serving was battled over by my son and hubby because it tastes so amazing!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ¼ cups wheat bran
- ⅓ cup dark brown sugar
- ¾ cup whole milk
- 1 ¾ cups all-purpose flour
- ½ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅔ cup grapeseed oil
- 2 large eggs
- 1 tablespoon molasses
- 1 orange, zested
- 1 ½ cups fresh cranberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line the cups with paper liners.
- Combine bran and brown sugar in a large bowl.
- Pour milk into a microwave-safe glass measuring cup. Microwave until almost boiling, about 1 minute. Pour hot milk over bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.
- Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl.
- Beat oil, eggs, molasses, and orange zest into bran mixture. Mix in dry ingredients until just combined. Sprinkle cranberries on top, then fold in with a spatula. Divide batter among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
- Frozen cranberries, or even dried, would work in these too.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 199 mg |
| Sugars | 17 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I thought these muffins were great right out of the oven – well they were allowed to cool a little bit. Lovely fluffy texture and nice flavour combination with the frozen cranberries and coursely grated orange rind. Will definitely make these again. Thanks For sharing Laura! Mar.20/22
Great recipe! Wonderful texture, not too sweet, nice tang from the cranberries and a light orange flavor. I didn’t have wheat bran so I ground up whole oats and that seemed to work very well. I also used dried cranberries, rehydrated with hot water.
I’m rating the original muffin recipe as a 5 even though I made quite a few changes. It’s clear from the texture and taste of the final product that this recipe is a winner. No grapeseed oil so I subbed canola oil. No orange so I added lime and grapefruit zest. Frozen thawed raspberries on hand so in they went. Used 1 cup white all purpose flour and 3/4 cup whole wheat all purpose flour-personal preference. Recipe made 12 regular sized muffin on the larger size. And the cat is playing with a fresh cranberry that was accidentally dropped so it’s a win there too except when it rolls under an appliance. Great recipe with lovely flavour in the muffin.
This is an excellent recipe. The smell is heavenly! I used every bit of zest from a very large navel orange and it was complimentary without being overpowering. My only suggestion is to start checking them at 18 minutes. Mine could’ve come out a couple minutes early, and my oven is pretty spot on.