BBD#13: Orange Cranberry Bran Muffins
Recipe type: Breakfast
Cuisine: muffins
Adapted from Farmgirl Fare
  • 2 cups (3oz/86g) wheat bran
  • 1 cup (5oz/141g) oat bran
  • 1¼ cups (6oz/170g) whole wheat pastry flour
  • 2 t baking soda
  • 1 t baking powder
  • ½ t salt
  • 2 large eggs
  • ⅔ cup milk
  • ⅔ cup plain whole milk yogurt
  • ⅓ cup canola oil
  • ⅓ cup cane syrup--I used Lyle's Cane Syrup
  • ⅓ cup honey
  • ½ t vanilla extract
  • ¾ cup dried cranberries
  • ¼ t orange oil or zest of one orange (see notes above)
  • 1 t orange extract or sub in juice of one orange for the milk (and use milk to fill to ⅔ cup)
  • Coarse sugar, for sprinkling on top of the muffins
  1. Preheat oven to 375 F. Grease a standard size muffin pan or line cups with paper liners.
  2. Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine eggs, milk (and juice if using), yogurt, canola oil, molasses, and honey in a small bowl and mix well. Add extracts and oils or zest. Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined. Add the cranberries and gently fold in, being careful to not overmix.
  3. Generously fill muffin cups with batter. Unlike muffins made with refined flour, this dough will fill the muffin cups to the brim. Sprinkle coarse sugar on top of the muffins. Bake in pan for 20-25 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Let the muffins cool in the pan for 7 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.
Recipe by The Spiced Life at