That has to be me because of my love for muffins and loaves such as banana, zucchini etc. Last night I made Cranberry Buttermilk Wholewheat Bran Muffins. It is a recipe I’ve made before and its on the buttermilk carton. I always add raisins or in this case dried cranberries. A not too sweet muffin again and healthier made mostly with whole wheat flour. I really love dried fruit so that’s an added bonus. I’m going to put some of them into the freezer and allow myself to take one each morning to enjoy with coffee at work….at least the ones I won’t be sharing. Yummy.
I suppose you could add 1 tbsp. of lemon juice to each cup of milk and let sit for about 5 minutes if you don’t have buttermilk. I have done that with other recipes just fine.
Cranberry Buttermilk Bran Muffins
2 cups buttermilk
1-1/2 cups bran cereal
1/3 cup butter – melted
1 tsp vanilla
1 cup brown sugar
2 cups whole wheat or all purpose flour
1 cup all purpose flour
½ tsp baking soda
1/4 tsp salt
2 tsp baking powder
1 tsp cinnamon
1cup dried cranberries (or you could use any dried fruit or raisins)
Heat oven to 400F.
In a bowl combine buttermilk and bran cereal and set aside.
Mix eggs, vanilla and add the melted butter. To this add buttermilk mix along with 1 cup of dried cranberries. In another bowl combine dry ingredients. Add wet mixture to the dry ingredients and stir until just mixed, do not overmix.
Fill greased muffin tins. Bake 20-25 minutes. Makes 12 muffins. Yum