Bran-Gingerum Muffins

Ingredients and Weight: * 1 3/4 cups (218g) whole wheat flour * 1 cup (120g) rolled oats * 1/2 cup (60g) brown sugar * 2 tablespoons (16g) baking powder * 1 teaspoon (5g) baking soda * 1/2 teaspoon (2.5g) salt * 1/2 teaspoon (2.5g) ground ginger * 1 cup (240ml) buttermilk * 1/2 cup (120ml) melted unsalted butter * 1 egg * 1 cup (120g) dried cranberries (optional)

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes

Cooking Difficulty Level: 2/5 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and ginger.
3. In a separate bowl, whisk together the buttermilk, melted butter, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
5. Fold in the cranberries, if desired.
6. Fill prepared muffin cups about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information: Per muffin (without cranberries):

• Calories: 200
• Fat: 7g
• Carbohydrates: 30g
• Protein: 5g
• Fiber: 3g

Dish Characteristics: * Fluffy and tender muffins * Sweet, nutty, and spicy flavor from the whole wheat, oats, and ginger * Slight crunch from the rolled oats * Moist and flavorful thanks to the buttermilk and melted butter * Perfect for breakfast, lunch, or a snack

User Comments:

• "These muffins are absolutely delicious! They're the perfect combination of sweet and spicy."
• "I love the nutty flavor from the whole wheat and oats. They're also so moist and fluffy."
• "These muffins are a great way to start the day. They're filling and satisfying."
• "I added some blueberries to my muffins, and they were a hit!"
• "These muffins are easy to make and always turn out perfectly."

Special Precautions and Tips: * To make gluten-free muffins, use gluten-free flour. * If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. * For a sweeter muffin, add 1/4 cup more of brown sugar. * To make jumbo muffins, use a 6-cup muffin tin and adjust the baking time to 25-30 minutes.