Easy Muffin Recipe With Cranberry Sauce and Bran
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!
First, the basic recipe (12 muffins)
1 1/2 c. All Bran cereal
1 16 oz. can of whole-berry jellied cranberry sauce
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)
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
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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