Cranberry Ginger Bran Muffins
Enjoy delicious, moist bran muffins loaded with dried cranberries and crystallized ginger.
Servings 12 muffins
Calories 247kcal
Ingredients
- 1 1/2 cups oat bran 5.5 oz
- 1/2 cup old fashioned oats 2 oz
- 1 cup buttermilk 8 fl oz
- 1 cup all- purpose flour 4.5 oz
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp Chinese five spice (optional)
- 1/3 cup canola oil 3 oz
- 1 egg
- 2/3 cup sugar 5 oz
- 1/2 tsp vanilla
- 1/2 cup sweetened dried cranberries plus extra
- 1/4 cup crystallized ginger plus extra
Instructions
- Preheat oven to 375℉ and spray your muffin tin with Baker's Joy. Set aside.
- In a large bowl, combine the oat bran, oats, and buttermilk. Make sure there are no dry pockets and let it stand for 10 minutes. Meanwhile, prepare the sugar and flour mixtures.
- In a medium bowl, combine the flour, baking soda, baking powder, salt, and five spice. In another medium bowl, whisk together the oil, egg, sugar, and vanilla. Whisk for 3 minutes. The sugar mixture should be thick, smooth, and pale yellow.
- When your oats are done soaking, add your sugar mixture to the large bowl of oats. Mix well to make sure there are no "dry" bits left.
- Once the sugar and oats are fully incorporated, stir in the flour mixture. Again, make sure there are no dry pockets of flour. The batter will be thick. Fold in the dried cranberries and crystallized ginger until evenly distributed.
- Distribute among the prepared muffin tin. Top with extra dried cranberries and crystallized ginger. Bake for 18- 20 minutes, or until a skewer comes out clean. Let them in cool in the tin for 5 minutes before removing to a rack.
Notes
- For slightly smaller muffins, divide batter among 15 muffin cavities.
- No Chinese five spice? Use cinnamon, ground ginger, or nutmeg instead, or skip it.