Easy Muffin Recipe With Cranberry Sauce and Bran

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Easy Cranberry Bran Muffins:

These cranberry sauce muffins are moist, tasty and healthful.

Full of nutritious ingredients, high in fiber, and easy to make, they can be a breakfast all by themselves or a filling snack that you can feel good about.

I have made this basic recipe for years, but in the past several months have come up with an "enhanced" version that packs in even more nutrients and flavor. The important thing to remember is to mix in the flour/baking powder last-- just before baking, as directed.

It is the interaction of the acidic cranberry sauce with the baking powder that makes the muffins rise, and you want most of this action to happen during the baking, not while you still have a lot of mixing to do.


Try them and vote!

5 stars from 1 rating of Cranberry-Bran Muffins

First, the basic recipe (12 muffins)

1 1/2 c. All Bran cereal

1 16 oz. can of whole-berry jellied cranberry sauce

2 eggs

1/3 c. wheat germ

1/4 c. vegetable oil

Directions: Mix the above ingredients together in a large bowl. Allow to stand a few minutes, so that the dry ingredients soak up the moisture of the cranberry sauce, eggs and oil.

Then mix together:

1 T. baking powder

1 1/4 c. all purpose flour.

Add these last two combined ingredients to the moistened ingredients and stir only until combined.

Portion batter into 12 greased muffin cups (or use paper liners). The batter will be pretty stiff . Bake at 400 degrees for 18-20 minutes.

Tops should just barely begin to brown.

Super Cran-Walnut Bran Muffins (Large Batch- 24 muffins)

In this enhanced variation, the addition of nuts, seeds, extra cranberries and cinnamon really makes these super tasty-- plus adding extra protein and fiber.

I have also used chopped almonds when I was out of walnuts. If you wanted to add ground flax seed, that would be another nutritional boost.


3 c. All Bran cereal

2 16 oz. can of whole-berry cranberry sauce

1/3 c. dried cranberries that have been soaked in 1/3 c. orange juice (or cran juice)

4 eggs

2/3 c. wheat germ

1/2 c. vegetable oil

1 c. toasted sunflower seeds

1 c. (or more) chopped walnut pieces

1 T. ground cinnamon

Directions:

Mix the above ingredients together in a large bowl. Allow the mixture to stand a few minutes, so that the dry ingredients soak up the moisture.

Then mix together:

2 T. baking powder

2 c. all purpose flour

Add and stir only until combined. Portion batter into 24 greased muffin cups (or use paper liners). The batter will be pretty stiff. You can add a little extra fruit juice or water if it is too hard to handle.

Bake at 375 degrees for 18-20 minutes. Tops should just barely begin to brown.

This version can be halved if you only want to make a dozen.

These are so much better than store muffins-- better tasting and better for you. There are no artificial flavors, or preservatives.

You may want to keep them in a plastic bag in the refrigerator if they last more than three days. Another good thing about them, though they seem like a sweet treat, they are lower in sugar than most baked goods.

No additional sugar is needed, since the cranberry sauce is already sweetened and there is a little sugar in the bran cereal. If sugar is a problem for you, you might want to check the labels of the ingredients.

When I was working, I counted on this recipe for a quick take-along snack (or breakfast) on mornings when I was especially rushed.

I hope you will enjoy these muffins. They are both delicious and nutritious, besides being very easy to make.

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Comments 15 comments

DonnaCSmith profile image

DonnaCSmith 8 years ago from Central North Carolina

Mm, they sound yummy. They will make a good addition to a holiday brucnh. I think I'll try these. What about freezing after they are cooked? Can you then take one out and pop it in the microwave?


Rochelle Frank profile image

Rochelle Frank 8 years ago from California Gold Country Author

With the microwave thing--I would think so-- but they never last that long here, my husband and I eat one or two every day, on average.


jimcrowthers profile image

jimcrowthers 8 years ago from Port Charlotte

Well, I *WAS* going to propose to you, but now that I know you're married, I guess you'd say no, and I'd fall into a deep depression from the crushing rejection.

Looks like great muffins! Great post as usual!


Rochelle Frank profile image

Rochelle Frank 8 years ago from California Gold Country Author

I appreciate the thought-- but I'm probably old enough to be your mom. I'm old enough to be most people's mom... but don't tell the blind kids I taught. They were the ony ones who thought i was 20 years younger.


jimcrowthers profile image

jimcrowthers 8 years ago from Port Charlotte

LOL! Your beautiful wit, humor, and intellect transcends your age.

The only problem with these cranberry bran muffins, if I found a batch, the only container they'd make it into is the same container I keep all the other food (and beer) in my house-my stomach!


Rochelle Frank profile image

Rochelle Frank 8 years ago from California Gold Country Author

Hi-fiber is good for your stomach and guts, walnuts and sunflower seeds help your cholestoral (ok I spelled it wrong)levels, wheat germ has lots of vitamin B, and cranberries also have lots of good stuff. I could almost live on these.

Seriously-- try the basic version, toss in a few walnuts. They are filling, tasty and go well with beer (well what doesn't) but much better for you than chips.


Dottie1 profile image

Dottie1 8 years ago from MA, USA

Just stopping by to let you know I made the super cran-walnut bran muffins yesterday. These muffins are sooo tasty, packed full of healthy ingredients that I don't mind eating more than 3 at a sit down. Thanks for this wonderful recipe.


Rochelle Frank profile image

Rochelle Frank 8 years ago from California Gold Country Author

Glad you enjoyed them. I'm out at the moment-- need to make more.


RGraf profile image

RGraf 8 years ago from Wisconsin

Can't wait to try these! They sound great.


Rochelle Frank profile image

Rochelle Frank 8 years ago from California Gold Country Author

Thanks-- they are considered a "staple" at our house. You can adapt them to your taste-- with different nuts, seeds and dried fruits-- all good!


RTalloni profile image

RTalloni 5 years ago from the short journey

So interesting--I've never heard of cranberry sauce muffins before! I hope to try them soon--thanks for sharing! Will try to let you know how it goes with substituting coconut oil instead of using vegetable oil. I would like to link this hub to my banana muffins, if you have no objection. Thanks!


CMHypno profile image

CMHypno 5 years ago from Other Side of the Sun

I don't need to see such delicious looking food so early in the morning - I'll be like a heat-seeking missile trying to find some muffins like these!


Rochelle Frank profile image

Rochelle Frank 5 years ago from California Gold Country Author

Thanks, RTalloni. I think coconut oil would work fine. I usually use grapeseed oil. I don't think the oil make a difference in the taste or texture, though some oils are probably nutritionally superior. And, no, I never object to links.

CMHypno-- these are really a cinch to make, Go ahead-- try it. All of the good ingredients make them practically guilt free.


alocsin profile image

alocsin 4 years ago from Orange County, CA

I didn't realize these were so easy to make. I think I might even try to make the first one. Voting this Up and Useful.


Rochelle Frank profile image

Rochelle Frank 4 years ago from California Gold Country Author

Yes, they are very easy-- and very tasty. All of the good ingredients make you feel good about treating yourself. Thanks for the comment, alocin.

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