One of the best parts about baking is sharing. Whether it be a batch of cookies or your favorite recipe, it’s always nice to be able to share your craft with others. I absolutely love when people ask what my favorite recipe is and jump at the chance to be able to share my latest find with them. This is why I’ve decided to start a weekly post called “What I’m Baking.” In these posts, I’ll share some of my favorite recipes with you guys and let you know what I’ve been up to in the kitchen.
I decided to start off with my favorite recipe for a weekday breakfast treat, bran muffins. Breakfast is seriously my favorite meal of the day. I mean what other meal is it acceptable to eat something sweet and unhealthy, like say Nutella Stuffed French Toast, and not have anyone judge you? It’s incredible – breakfast is the best. On weekends, I like to go all out and make biscuits, pancakes, challah French toast and sometimes maybe even some turkey sausage for good measure. Unfortunately, this style of breakfast is a little time consuming (and let’s face it – a little diet unfriendly) to make every day.
These Cranberry Walnut Bran Muffins are my happy medium. They’ve got some sweet to them and, amazingly enough, they’re even kind of healthy! I like to make a big batch of these early in the week and then freeze them. They freeze beautifully and in the morning you can pop one in the microwave and have a delicious, warm fresh muffin to start your day. This recipe is from Heidi Swanson’s Super Natural Every Day cookbook. I love lots of nuts and dried fruit in my muffins, so I tweaked the recipe a bit. It’s a very adaptable recipe, so feel free to play around with it (I’ve been known to make it with whatever ingredients I happen to have in my kitchen that day). Let me know what you guys think. I hope you enjoy the recipe as much as I do!
Cranberry Walnut Bran Muffins
Makes 12 standard or 6 large muffins (which is how I like to roll)
Adapted from Heidi Swanson’s Super Natural Every Day cookbook
2 large eggs
1 cup low-fat buttermilk
½ cup canola oil
¼ cup maple syrup (preferably Grade B)
1 ½ cup bran cereal (like All Bran)
½ cup oat bran
1 cup whole wheat pastry flour
¼ cup turbinado sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 generous cup roughly chopped walnuts
1 cup dried cranberries
Preheat oven to 400°F. Grease either a 12-cup standard or large muffin tin.
In a large bowl, whisk together the eggs, buttermilk, oil, and maple syrup. Then stir in the oat bran and cereal. Set aside and let mixture sit for about 10 minutes (this softens the cereal and allows the mixture to become more cohesive).
Meanwhile, in a small bowl whisk together the flour, sugar, baking soda, baking powder, and salt.
Stir the dried cranberries and chopped walnuts into the wet ingredients. Then add the flour mixture into the wet ingredients and stir until just combined (it is important to make sure you don’t over mix the batter at this point – otherwise you’ll have tough muffins and no one wants that!).
Spoon the batter into the muffin tin and fill each cup a little over ¾ of the way full.
Bake for 18 – 22 minutes for smaller muffins or 20 – 25 minutes for larger ones. The muffins will be done when they spring back slightly when pressed in the center.
Let muffins cool in the tin for about 5 minutes. Remove muffins from tin and let cool on a wire rack.