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