I've adapted a muffin recipe to make it healthier, with the added result that putting wheat bran in gives these muffins a sweet, crunchy crust. Ideally this is with fresh cranberries, but I can't find them now that it's spring, so you can use dried cranberries, raisins, or blueberries instead. These are very quick to make.
Best Ever Muffins
1 1/4 cups flour
3/4 cups wheat bran (not wheat flour, but wheat bran)
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh cranberries (or 1 c. dried)
2/3 cup milk
1/4 cup melted Smart Balance organic spread
1 teaspoon grated orange peel (or lemon)
1/2 teaspoon vanilla
1 large egg
Preheat oven to 400°. Combine flour, sugar, baking powder, and salt in a large bowl. Add cranberries. In a separate bowl, combine milk, butter, orange peel, vanilla, and egg; add to flour mixture, stirring just enough to mix. Spoon batter into 12 greased muffin cups. Bake at 400° for 18 minutes. Remove muffins from pan; place on a wire rack.
1 comment:
These sound delicious! I've been making a similar recipe, but I use shredded carrot, ginger and golden raisins instead of the berries.
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