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Saturday, January 30, 2010

Cranberry Bran Muffins

These are one of our favorite muffins.  The buttermilk makes the muffins super moist and the orange zest and vanilla offset the cranberry perfectly.  If cranberries are not your thing they are also fabulous with raspberries.  adapted from Martha Stewart


• 2 cups flour
• 1½ cups wheat bran
• ¾ t fine salt
• 1½ t baking powder
• ¼ t baking soda
• 1½ cups dark-brown sugar
• 1¼ cups plus 2 tablespoons buttermilk
• 11 tablespoons unsalted butter melted & cooled
• 2 large eggs
• 1 T finely grated orange zest
• 2 t vanilla extract
• 1½ cups fresh or frozen cranberries (or raspberries)

1. Preheat oven to 350˚F. Line a 12-cup standard muffin tin with paper liners; set aside.

2. Place flour, bran, baking powder, salt, and baking soda in a medium bowl. Stir in sugar and set aside.

3. Whisk together buttermilk, butter, eggs, orange zest, and vanilla in a large bowl.

4. Add flour mixture; stir until just combined. Gently stir in cranberries.

5. Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes.

6. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.  Makes about 2 dozen small muffins.

*NOTES: real buttermilk works best in this recipe.  Powdered buttermilk does not yeild as moist of a muffin.  A better substitute is milk soured with vinegar, but even this wasn't quite as good as the real thing.  I have also substituted 1/2 cup plain yougurt for the eggs due to Little Red's allergy and they are still good.

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