Ingredients and Weight:
- 1 3/4 cups all-purpose flour
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 egg
- 1 cup buttermilk
- 1 cup dried cranberries
- 1 cup wheat bran
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Grease or line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the oil, egg, and buttermilk.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the cranberries and wheat bran.
- Fill the prepared muffin cups about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 250 per muffin
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 50mg
- Sodium: 320mg
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 5g
Dish Characteristics:
- Fluffy, moist interior
- Crisp, golden-brown exterior
- Sweet and flavorful with a hint of tart from the cranberries
- Perfect for breakfast, snacks, or dessert
User Comments:
- "These muffins are delicious! They're so soft and fluffy, and the cranberries add a nice tartness."
- "I love the combination of sweet and tangy in these muffins. They're the perfect way to start my day."
- "These are the best bran muffins I've ever had! They're so easy to make and they're always a hit with my family."
Special Precautions and Tips:
- Be sure not to overmix the batter, as this can result in tough muffins.
- 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. Let it sit for 5 minutes before using.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
