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Prep 30 mins
Cook 15 mins
This recipe is a healthy morning muffin or can be enjoyed any time of day. My friend combined two recipes to make this one and it's my favourite ever since. It yields 50 muffins total but dough can be stored in the fridge for a couple of days for later use.
- pour boiling water over bran and let sit.
- mix flours, soda and salt in large bowl.
- cream butter with sugar.
- add eggs and buttermilk.
- add to dry ingredients and bran.
- add oats, nuts and cranberries.
- mix well.
- fill in greased muffin tins.
- bake in batches.
These muffins were SO good -great texture, very moist, and taste HEAVENLY. I halved the recipe, but used about a quarter more cranberries than called for because I was trying to get rid of some. Because the recipe didn't say how long to bake it and at what temperature, I did about 20 minutes at 265F, which worked well. I also added about a 1/4 cup more sugar (1/2 if you do the whole recipe) because the batter tasted a tad bland, but after having eaten them baked I think they would taste great without that addition too. These would probably taste nice even without the cranberries just as a bran muffin. I am definitely going to make them again, thanks!