April enjoys baking, and we both like having not-too-sweet muffins on hand for quick breakfasts or an afternoon snack. Here is one of the recipes we made recently. If you like this recipe, there's a 1-page printable download at the bottom of this post.
Molasses Spice Cranberry Bran Muffins
From the kitchen of Sanctuary Farm & Rest House
Makes 24 Muffins
15-18 minutes at 400°
Preheat oven to 400° while mixing up the muffin batter.
In a large bowl, combine thoroughly and let stand for 10-15 minutes:
1 2/3 c. wheat bran
1 c. boiling water (make a pot of tea to enjoy with the muffins?)
Set aside so that the bran absorbs the water.
In another large bowl, mix thoroughly:
1 ¾ c. whole wheat flour
½ c. white/all purpose flour
2 ½ tsp. baking soda
½ tsp. salt
½-3/4 tsp. ground nutmeg
½-3/4 tsp. ground cloves (or substitute both spices for 1-2 tsp. pumpkin pie spice)
Set dry mixture aside. Enjoy a cup of tea & line muffin tins while waiting for the 15 minutes to be up.
Whisk into the bran mixture:
1 c. molasses
A drizzle of honey (optional)
6 Tbsp. grape seed or other healthy oil
¼ c. dark brown sugar (reduce as needed)
Then whisk in:
1 c. dried cranberries
Add dry ingredient mixture to bran-egg-cranberry mixture and stir just enough to moisten flour. Batter will be very thick but also runny. Divide mixture between 24 muffin cups. Bake 15-18 minutes until toothpick comes out clean. Let cool for 2-3 minutes before removing from pans to serve warm, or to cool on a rack. These are very good with butter or plain.