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cranberry and walnut wheat bran muffins

In recipe on January 26, 2013 at 1:30 pm

as you know, i’m always in search of the perfect bran muffin.

to be honest, this is much more of a whole wheat muffin – there’s wheat bran and whole wheat flour in there, and cranberries and walnuts (at least in mine…) too – and the whole wheat really sings. (if you didn’t think that was possible, try them!)

wholewheatmuffinsbaked

the recipe is from hodgson mill, my wheat bran supplier, but i made a few changes.

cranberry and walnut wheat bran muffins
3/4 cup wheat bran
1/4 whole wheat flour
1 cup white whole wheat flour
3/4 cup white flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup white sugar
1/2 cup butter, softened
1 tsp vanilla
1 egg
3/4 cup milk
1 cup dried cranberries
1 cup walnuts (or maybe more, especially if you happen to be making them for my dad, a well-known walnut fiend. i added a handful to only have the batter. also, i did not toast them in advance, and i liked it better.)

in one bowl, mix flours, baking powder, and salt. in another bowl, cream sugar, butter, vanilla, egg, and milk. (that means mix them together very very well until you can’t tell the difference between all the ingredients. it helps if your butter, egg, and milk are at room temp.)

wholewheatmuffinsingredients

add dry ingredients and cranberries & walnuts to the wet ingredients, and mix until just combined. the batter is going to be thicker than you’re used to if you are used to making muffins.

wholewheatmuffinsbatter

spoon into a muffin tin with paper liners, and bake at 375 degrees for about 18-20 minutes, or until a toothpick stuck in comes out clean.

wholewheatmuffinscloseup

mama cooks tip: measure out your dry ingredients and sugar, and set out the stick of butter and egg the night before. that makes assembly much easier in the morning, and you’ll have hot muffins for breakfast that much sooner!

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