My go to breakfast at the bakery because they make me feel full longer and I like the tang from the cranberries as well as the buttermilk.  Buttermilk is one of the key ingredients in adding more nutrition, more tang, as well as softening the gluten content with the higher acid base.  

This recipe yields six muffin.

1 cup of flour-pastry or all purpose

1 cup of bran

1 cup of whole wheat flour, gold or white wheat if you got it.

1/2 tsp salt

1/2 tsp of baking soda

1 Tablespoon and 1 ½ tsp of baking powder

Mix together in a mixing bowl until thoroughly combined. In a separate bowl combine the following ingredients:

2 Eggs 

1 cup and 2 T of buttermilk, you need buttermilk to use with the baking soda to leaven the product, If not, then substitute a cup of milk, 1 T and 1 T lemon juice or white vinegeger. LET STAND TEN MINUTES to allow the milk to become curdled. 

1/4 cup of melted butter

1/3 cup of honey

Combine wets and dries together until incorporated. Do not over mix as you will strengthen the gluten and the muffins will be tough and dense.

Fold in ¾ cup of raisins or cranberries.  Then scoop into well-greased muffin tins. The mixture should be less than even with the muffin tins as they will grow in the oven. Everyone loves a nice muffin top but overfilled muffins fuse together and make separation as well as clean up, a nightmare. Bake at 350 degrees and set the timer for 2O minutes and add time as needed. The bran muffins store well frozen. You can also save half the batter and bake off the next day. It holds up way better than the other muffin recipes but there still will be some deflating of the leaving action, so the product is a bit denser to the discerning pallet. Most people will hardly know the difference. So, if you have time constraints and want to make this batter in advance, then you certainly can without same degree of compromise in flavor/taste as you would get with let’s say my blueberry muffin recipe.

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