One of my fondest food memories is of my grandmother’s bran muffins. She never had the luxury of dried cranberries, her muffins had raisins.
Warmed just to the touch with a pat of butter, really there is nothing better. The sweet nuttiness is perfect along side a cup of tea or a fresh berry smoothie for a quick breakfast.
If you do not have buttermilk on hand you can make your own with millk and either vinegar or lemon juice. Take a 1 cup measuring cup and add a generous 1 tablespoon measure of vinegar or the lemon juice. Top the cup off with milk, stir gently and allow to sit for 5 minutes. Use in place of the buttermilk.
Bran and Cranberry Buttermilk Muffins
3 cups wheat bran
2 cups buttermilk
2/3 cup vegetable oil
1 1/2 cups brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup dried cranberries
Preheat oven to 375 degrees. Line muffin cup pans with paper muffin liners.
Mix together wheat bran and buttermilk, let stand for 10 minutes.
Beat together oil, eggs, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in cranberries and spoon batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.