Cranberry-Orange Bran Muffins with Walnuts
Makes 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups whole wheat bran
- 7 ounces plain, non-fat Greek yogurt
- 1/2 cup sugar
- 1/2 cup canola oil (can substitute w/unsweetened applesauce)
- 1/2 cup honey
- 2 extra large eggs, lightly beaten
- 1 teaspoon vanilla extract
- zest from 1 medium-sized orange
- 1 1/3 cups fresh cranberries (see note)
- 1/3 cup walnuts, roughly chopped
Method
- Preheat oven to 350°. Lightly spray a 12-cup muffin pan with nonstick cooking spray and line with paper liners.
- In a medium-sized bowl, combine the flour, salt, baking powder, baking soda, and cinnamon. Stir in whole wheat bran.
- In a large-sized bowl, whisk together the non-fat yogurt, sugar, canola oil, honey, eggs, vanilla extract, and orange zest.
- Add the dry ingredients to the yogurt/sugar mixture and stir only until combined (do not overmix).
- With a rubber spatula, gently stir in the prepared cranberries and walnuts, using the spatula to scoop and scrape the bowl to thoroughly incorporate.
- Evenly distribute the batter into the 12 muffin cups, using a large-sized cookie scoop.
- Bake for about 25 minutes, or until the tops are golden and a wooden skewer poked down the middle of the muffins comes out clean.
- When the muffins are cool enough to handle, transfer to a wire rack.
- Serve warm or at room temperature. Store in a airtight container.© Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
- Preparing cranberries: When measuring out cranberries, spread a handful out on a cutting board. Discard any mushy or soft looking cranberries. Pick out small cranberries and add to your measuring cup. Cut larger berries in half.
- Watch baking time and do not over bake.
source adapted from Ina Garten