Whole Wheat Cranberry Muffins
Cranberries are loaded with antioxidants and anything whole wheat is loaded with fiber. With this recipe, you get the best of both worlds.
Instructions
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In a medium bowl, whisk together milk, oil, eggs, brown sugar and molasses.
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Stir in the wheat bran and oats.
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Allow this to set for 15 minutes to soften the oats.
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Preheat the oven to 425 degrees.
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In a medium bowl, whisk together the flour, cinnamon, salt, and baking powder.
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Stir in the cranberries.
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Add this mixture to the wet ingredients and stir just until combined.
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Lightly spray a 12 cup muffin tin with cooking spray.
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Evenly distribute the batter between the 12 cups.
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Bake for about 14 minutes, or until the top springs back when lightly touched.
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When done, remove the muffins from the pans as soon as you can handle them.
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Try not to leave them in the pan for longer than 5 minutes.
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Cool completely on a wire rack.
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